Grilled Corn Chowder

Ingredients:

• 4 ears of corn, shelled
• 1 small red bell pepper, peeled and quartered
• 1 bunch of green onions (6-7 feathers), trimmed roots
• Extra-virgin olive oil, for greasing
• 2 tablespoons unsalted butter
• 450 g new potatoes, cut into 1 cm pieces.
• 2 stalks celery, chopped
• 3 tbsp. flour
• 2 teaspoons fresh thyme leaves
• 0.5 tsp smoked paprika
• 4 cups vegetable or low-salt chicken broth
• 3/4 cup heavy cream
• 1/4 cup fresh parsley leaves, chopped
• Hot sauce, for serving

Preparation:

1. Preheat the grill to medium heat. Lightly brush the corn, bell peppers, and green onions with olive oil. Season with salt and black pepper. Grill, turning as needed, until the vegetables are tender, 8-10 minutes for the corn, about 6 minutes for the bell peppers, and 2-3 minutes for the green onions. Let cool.
2. Cut the corn kernels off the cobs and place them in a medium bowl. Finely chop the bell pepper. Finely chop the green onion, separating the white parts from the green ones.
3. In a medium saucepan over medium heat, melt the butter. Add the white part of the green onion, potatoes, and celery. Cook, stirring occasionally, until the celery is tender, 3-4 minutes.
4. Sprinkle with flour, thyme, paprika, 1 teaspoon salt, and black pepper. Stir until the vegetables are evenly coated, about 1 minute. Add the broth and 1 cup water and stir. Bring to a boil, reduce heat, and simmer until the potatoes are almost tender, 8 to 10 minutes.
5. Add the corn, peppers, and cream and bring back to a simmer. Cook until the soup thickens and the vegetables are tender, 8-10 minutes. Season with salt and pepper to taste. Add the green onions and parsley. Serve with hot sauce, if using.