Grilled Corn and Capsicum Chowder with Fresh Coriander
This delightful Grilled Corn and Capsicum Chowder combines the sweetness of roasted corn with the smoky flavor of charred red capsicum, all infused with zesty lime and fragrant coriander. Originating from a vibrant Mexican cookbook and adapted for Australian taste, this hearty chowder is perfect for warming up chilly evenings. The combination of fresh ingredients creates a harmonious balance of flavors, and the smooth texture makes each spoonful a comforting experience. Serve this dish as a starter or a light main course, and enjoy the burst of flavor in every bite.
N/A
Servings
100
Calories
8
Ingredients
Ingredients
corn on the cob
8 (Husked and silk removed)
large red capsicum (bell pepper)
1 (Quartered with seeds and membrane removed)
oil
2 tablespoons (Extra virgin olive oil or vegetable oil)
onion
1 large (Finely chopped)
garlic cloves
2 (Crushed)
chicken stock
3 cups (Store-bought or homemade)
lime juice
1/2 cup (Freshly squeezed)
fresh coriander leaves
1/3 cup (Chopped)
Instructions
1
Preheat your BBQ or grill to medium-high heat.
2
Carefully remove the husks and silk from the corn cobs, then place them on the grill.
3
Cook the corn for about 10 minutes, turning them frequently until they are roasted and have slight char marks.
4
Once roasted, let the corn cool slightly, then cut the kernels off the cobs using a sharp knife. Stand the cobs vertically on a chopping board for easy cutting.
5
Next, wash the red capsicum thoroughly and cut it into quarters. Remove the seeds and membrane, and grill the quarters until the skin is blackened and blistered, approximately 8-10 minutes.
6
After grilling, place the capsicum in a plastic bag and seal it. Allow it to steam for about 10 minutes, which will help loosen the skin. Once cool enough to handle, peel off the skin and finely chop the flesh.
7
In a large saucepan, heat the oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until it's very soft and lightly golden.
8
Stir in the crushed garlic and cook for an additional minute to release its aroma.
9
Add the corn kernels, chopped capsicum, and chicken stock to the pan, bring the mixture to a boil. Reduce the heat and let it simmer, partially covered, for about 20 minutes.
10
Once cooked, allow the soup to cool slightly. Purée half of the chowder in a blender or food processor until the mixture is fairly smooth, then return it to the rest of the soup in the pan.
11
Gently reheat the chowder without boiling it.
12
Just before serving, stir in the lime juice and fresh coriander leaves for a burst of freshness and flavor. Serve hot and enjoy!
Nutrition Information
19g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Grilled Corn and Capsicum Chowder?
It is a flavorful soup that combines the sweetness of roasted corn with the smoky flavor of charred red capsicum, lime, and coriander.
How many ears of corn do I need for this recipe?
You will need 8 ears of corn on the cob with the husks and silk removed.
How long does it take to grill the corn?
The corn should be cooked on a medium-high grill for about 10 minutes, turning frequently until roasted with slight char marks.
What is the best way to remove kernels from the cob?
Once cooled, stand the cobs vertically on a chopping board and use a sharp knife to cut the kernels off.
How do I prepare the red capsicum?
Wash the capsicum, quarter it, remove seeds and membrane, then grill until the skin is blackened and blistered (8-10 minutes).
Why should I put the grilled capsicum in a plastic bag?
Placing the hot capsicum in a sealed plastic bag for 10 minutes allows it to steam, which helps loosen the skin for easier peeling.
What type of oil should I use for sautéing?
You can use 2 tablespoons of either extra virgin olive oil or vegetable oil.
How long should I cook the onion?
Sauté the finely chopped onion for about 5 minutes or until it becomes very soft and lightly golden.
When should I add the garlic to the pan?
Add the crushed garlic after the onion is soft and cook for one additional minute to release its aroma.
How much chicken stock is required?
The recipe requires 3 cups of chicken stock, which can be either store-bought or homemade.
How long does the chowder need to simmer?
After bringing the mixture to a boil, reduce the heat and let it simmer, partially covered, for 20 minutes.
Do I need to blend the entire soup?
No, you should only purée half of the chowder in a blender or food processor to achieve a balance of smooth and chunky textures.
When is the lime juice added?
Stir in the 1/2 cup of freshly squeezed lime juice just before serving for a burst of freshness.
How much coriander should I use?
Use 1/3 cup of chopped fresh coriander leaves, added just before serving.
What is the calorie count per serving?
This chowder contains approximately 100 calories per serving.
How many carbohydrates are in this dish?
There are 19g of carbohydrates per serving in this recipe.
Does this recipe contain protein?
Yes, it contains approximately 3g of protein per serving.
Is this Grilled Corn and Capsicum Chowder vegetarian?
As written, it uses chicken stock. To make it vegetarian, simply substitute the chicken stock with vegetable stock.
What is the origin of this recipe?
This recipe originated from a Mexican cookbook and was adapted for Australian tastes.
Can I serve this as a main course?
Yes, it works well as both a starter or a light main course.
How should I reheat the soup?
Reheat it gently in a saucepan without letting it reach a full boil to maintain the best flavor and texture.
Is this a healthy recipe?
Yes, it is tagged as a healthy option and is relatively low in calories.
Can I use yellow bell peppers instead of red?
Yes, yellow or orange capsicums can be used, though red capsicum is preferred for its specific sweetness and color.
What equipment do I need for the grilling steps?
You will need a BBQ or a grill set to medium-high heat.
Can I make this soup ahead of time?
Yes, you can prepare the soup in advance, but for the best results, add the lime juice and fresh coriander just before you serve it.
What flavor profile does this chowder have?
It has a smoky, sweet, and zesty profile with a comforting, creamy yet chunky texture.
How many garlic cloves are used?
The recipe calls for 2 crushed garlic cloves.
Is this soup considered 'comfort food'?
Yes, it is tagged as comfort food and is described as being perfect for warming up chilly evenings.
What is the primary vegetable in this chowder?
The primary vegetables are corn on the cob and red capsicum (bell pepper).
Should the corn be cooled before cutting?
Yes, allow the corn to cool slightly after grilling so it is safe to handle while cutting the kernels off.