Recipe - Grilled Corn Wrapped With Bacon

3 Ears fresh corn; shucked
5 teaspoon Exravirgin olive oil
Salt
Freshly ground black pepper
1 Onion; finely chopped
One half cup Shallots; (6 to 8), finely
; chopped
3 Cloves garlic; minced
2 Poblano chilies; cut in 1/2"
dice
OR 1 large green bell
pepper; cut in 1/2" dice
2 Stalks celery; finely minced
1 qt Basic Vegetable Stock; or
water, (sep.
; recipe)
1 Bouquet garni; (bay,
thyme,parsley)
1 pound Purple potatoes; cut in 1/2"
dice
OR regular potatoes
1 small Fennel bulb; (1 cup),
optional,
; cut in 1/4"
Dice
1 cup Nofat sour cream; or to
taste
Freshly grated nutmeg
2 tablespoon Fresh dill; chopped
OR flat leaf parsley; or
fennel tops

Brush the corn with 2 teaspoons of the olive oil and sprinkle with the salt
and pepper. Grill the corn over medium heat, turning often, until golden
brown on all sides, about 8 minutes. Transfer the corn to a plate to cool,
then cut the kernels off the cobs, reserving the cobs. (The easiest way to
do this is to lay the corn on its side on a cutting board. Make lengthwise
cuts with the knife to remove the kernels.)

Heat the remaining 3 teaspoons of olive oil in a large heavy saucepan. Add
the onion, shallots, garlic, poblanos, and celery and cook over medium heat
until soft but not brown, stirring often, about 5 minutes.

Stir in the vegetable stock, bouquet garni, potatoes, fennel, and corn
cobs. Simmer the soup for 5 minutes. Stir in the corn kernels and continue
simmering the chowder for 10 minutes, or until all the vegetables are soft
but not mushy. Remove and discard the corn cobs and bouquet garni.

Whisk in the sour cream and salt, pepper, and nutmeg to taste and simmer
the chowder for 2 minutes. Sprinkle the chowder with the dill and serve at
once. Make about 8 cups, enough to serve 8 as a first course, 4 as a main
course.

Recipe from Steven Raichlen's High Flavor Low Fat Vegetarian Cooking ISBN 0
14 02.4124 8

Recipe by: Steven Raichlen's High Flavor Low Fat Vegetarian Cooking

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