This may sound strange, but I can ALWAYS eat soup. I don't care what the temp is outside or what season we're in, I'm always a fan of soup. I make my homemade tomato soup at least every other week-- it's so affordable, and it's the kids' favorite with grilled cheese. The other family favorite-- Ugly Soup, which is pretty unsightly. Or butternut squash soup with ravioli and a drizzle of molasses? Yum. Then, there's my family recipe for hot and sour soup, a menu must when making pot stickers. And, while we're thinking globally, there's the Moqueca (Brazillian fish stew) that I made my own. Goodness, I could go on and on.
So...naturally, after any summertime BBQ, leftover grilled corn on the cob gets turned into my favorite summertime salad...or this recipe I whipped up for corn chowder. Chipotle peppers in adobo sauce adds amazing flavor, while heat can be adjusted based on how much or how little of the actual peppers you choose to use. I've made it with bacon or ham, and the addition of potatoes would be delicious...but, a simple corn chowder is pretty much perfect paired with an easy french bread or artisan loaf. You'll never regret grilling up a few too many corn on the cobs again.
Chipotle Grilled Corn Chowder
Prep time: 15 mins | Cook time: 20 mins | Total time: 35 mins