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‘Tis the season for grilling…am I right? There is something about the imminent arrival of summer that immediately makes me want to fire up the grill! There’s nothing I like more than watching my kiddos splash around in the pool while the hubs grills up something tasty, and it doesn’t always have to be meat. Don’t get me wrong. I love a good burger, but if you’re grilling a few times a week and always making the same thing, that can get old real fast. So, we like to keep it interesting around our house by using our grill to create some unexpected dishes like grilled corn chowder with a Mazola® Corn Oil marinade. Did you know that a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil? To learn more about this claim, see Mazola.com. Text MAZOLA to 79495 between 6/20/19 – 9/26/19 to receive $1.00 back on your purchase of Mazola 40oz Corn Oil! Limit 1 rebate per household. PayPal account required. By texting, you expressly consent to receive multiple automated text messages on this offer. Consent not required as a condition of purchase. Message & data rates apply. Text HELP or STOP to 79495 at any time. Full terms: http://cbi.as/a38tw.
Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy choice for your family. It has a variety of uses, including baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing like we’re doing here today! Now, traditional corn chowder can be a bit heavy, so that’s why we’re lightening things up. I actually have a few better-for-you swaps for our grilled corn chowder recipe today. For example, you probably associate butter with corn on the cob, right? Well, there’s no butter needed in this recipe! You can reduce saturated fats and cholesterol in your meals easily with simple swaps, such as substituting butter with Mazola Corn Oil. We brushed the corn with a tasty marinade made from Mazola Corn Oil and spices before we grilled it. Trust me, that corn is fully flavorful without the butter!
In fact, Mazola Corn Oil has a neutral taste that lets the natural flavor of your food stand out. In season corn is so delicious on its own, you don’t want to cover it with something that will mask its flavor. AND Mazola has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications. Many home cooks may not realize that all cooking oils have a smoke point that, once exceeded, not only negatively affect the food’s flavor and nutritional value. You know how HOT that grill can get, people! Don’t risk ruining that corn!
Ok, now that we know how we’re grilling up our corn, let’s get back to those better-for-you swaps I mentioned. Forget the cream or whole milk, we used almond milk in this better-for-you chowder. And that’s not all. Instead of chicken broth we went the vegetable broth route. And what about adding a bunch of flour to thicken this soup up? Isn’t that how you always make something thicker? Forget about it!
The keys to the velvety texture of this grilled corn chowder are the potatoes and the blending step. I blend all the soups that I possibly can. I just love how soft and smooth they turn out once they’ve taken a pass through those blender blades. And you don’t have to add another ingredient to make that perfect texture happen. You just need a blender and some potatoes! Easy peasy! So, are you ready to learn how to make our grilled corn chowder recipe yourself? I knew you would be!
Light Grilled Corn Chowder Recipe
Makes ten cups.
¼ cup corn oil, 1/2 tbsp red pepper, pinch sea salt, ½ tsp Italian seasoning
Soup: 1 onion, chopped 6 Corn ears, 4 Potatoes, 1 red pepper, ½ tbsp. chopped garlic, ½ tsp oregano, 6 cups of vegetable broth, 1/3 cup unsweetened almond milk
Peel six corn cobs.
Mix marinade and then brush on cobs .
Add cobs to the grill and grill 2-4 minutes each side.
Once finished, let them cool.
Once cool, cut the kernels off of each cob.
Heat pot on medium, once warm.
Add onion, garlic, oregano and ½ cup of broth to pot and stir.
Cook until onion is translucent.
Add corn and potatoes and 4 ½ cups of broth.
Cut 2 corns cobs into thirds and add to pot.
Add salt and pepper if desired.
Bring to boil on medium and then reduce heat and simmer for 10-15 mins.
Take 3 cups of mixture and blend until smooth.
Return blended mixture to pot.
Add in red pepper 1/3 cup almond milk and simmer for another 10 mins.
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See? I told you this recipe was easy! And I’ve always found that this particular soup, like most soups, tastes even better the next day. So, get ready to enjoy those leftovers for lunch my friends! And since you’re ready to run out and get those ingredients, let me save you some money on Mazola Corn Oil first!