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  • 6 ears corn, grilled and cooled
  • 4 cups water
  • 5 slices bacon, diced
  • 1/2 small onion, chopped
  • 2 garlic cloves, chopped
  • 1/4 cup all-purpose flour
  • 1 (2-ounce) jar diced pimento
  • 1/2 cup half-and-half
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. Using a sharp knife, stand each ear of grilled corn upright and cut off kernels. Reserve kernels (about 4 1/2 cups) in a bowl and set aside. Cut cobs in half crosswise and place in a heavy saucepan. Cover with 4 cups of water and bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes.
  2. Saute bacon in a Dutch oven until browned. Add onion, and garlic; cook 10 minutes. Add flour; stir well. Cook 1 minute. Add corn stock; whisk well. Bring to a boil, reduce heat and simmer 10 minutes. Add corn, pimentos, half-and-half, salt, pepper and thyme; heat through. Serves 6.
Recipe by Deborah Krasner.

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The recipe was originally published as Grilled Corn and Bacon Chowder on

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