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    GRILLED CORN CHOWDER
    from "The Barbecue! Bible" by Steven Raichlen

    If you like a smoky flavor and you like chowder, you'll love this grilled corn chowder — especially if you grill the corn with wood chips. The open flame seems to intensify the sweetness of all the vegetables.
    INGREDIENTS (CLICK TO BUY)

    3 ears of corn, shucked
    1 medium onion, peeled and quartered (but the root ends left on)
    1 medium green bell pepper or poblano chile
    1 medium red bell pepper
    2 tablespoons olive oil or melted butter, or more as needed
    Salt and freshly ground black pepper, to taste
    2 medium all-purpose potatoes, peeled and cut into 1/4-inch dice
    2 tablespoons all-purpose flour
    1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried
    4 cups homemade chicken or vegetable stock or low-sodium canned broth
    1 bay leaf
    3/4 cup heavy cream or half-and-half
    2 tablespoons chopped fresh Italian (flat-leaf) parsley, for garnish (optional)

    Print recipe
    PREPARATION

    1. If using a gas grill: Place the chips in the smoker box. Preheat the grill, gas or charcoal, to high.
    2.When ready to cook, if using charcoal, toss the wood chips on the coals. For both methods: Brush the corn, onion, and peppers with a little oil and season with salt and pepper. Arrange the vegetables on the hot grate and grill, turning with tongs, until nicely charred on all sides, 16 to 20 minutes for the bell peppers, 10 to 12 minutes for the onion quarters, and 8 to 12 minutes for the corn. As they cook, baste the vegetables with additional oil and sprinkle with salt and pepper, removing the vegetables as they are done to a platter to cool.
    3.Cut the corn kernels off the cobs and place in a large saucepan. Using a paring knife, scrape the charred skins off the peppers and onions (don't worry about removing every last bit). Stem and seed the peppers and cut into 1/4-inch dice; cut the onion quarters into thin crosswise slices, discarding the roots. Add the peppers and onion to the corn in the saucepan.
    4.Stir the diced potatoes, flour, and thyme into the vegetables and cook the mixture over medium-high heat for 2 minutes, stirring frequently to prevent burning. Add the stock and bay leaf and bring to a boil, then reduce the heat to low and cook, uncovered, at a gentle simmer until the potatoes are cooked, 8 to 10 minutes. Stir in the cream and cook for 2 minutes longer. Season with salt and pepper and remove from the heat. Remove and discard the bay leaf.
    5.Spoon the chowder into bowls, sprinkle with the parsley (if using), and serve immediately.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Yellow Corn - $0.89/ea
     Farm Fresh, ear
     
      Green Bell Pepper - $2.49/lb
     Farm Fresh, Lg
     
      Red Bell Pepper, Large - $2.99/lb
     Farm Fresh, Lg
     
      Russet Potato, Medium - $0.99/lb
     Farm Fresh, Med
    Earliest Delivery Sun 4/20
     
      Imagine Organic Vegetable Broth - $3.99/ea
     32 fl. oz.
     
      Organic Valley Heavy Whipping Cream - $2.99/ea
     1 pint
     
      Italian Parsley - $1.99/ea
     Farm Fresh
     
      FreshDirect Bay Leaves - $3.79/ea
     0.14oz
     
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
     
    You May Already Have
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
     34oz
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
      Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
     2lb
     
      FreshDirect Whole Dried Thyme - $3.59/ea
     1.25oz
     
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