Grilled Corn Chowder

This chowder is thick! It is filling and a true comfort food. My mom  often made us corn chowder when we were kids. We loved it! My version uses roasted or grilled corn to bring out corn's sweetness and add another depth of flavour but at its core it is similar and still a favorite on a cold winter's night.

Ingredients

4 ears corn, husked
1 can niblets
1 can creamed corn
1 cup white wine
2 lbs fingerling potatoes, sliced
1 medium yam
1 large onion, diced
1 head garlic, minced
1 tbsp curry powder
1 tsp freshly ground pepper
1 lb bacon
1/2 cup milk
water if needed
2 cups stock

Instructions

Turn oven to broil and preheat. Lightly brush corn with a little vegetable oil. Place under broiler and watch constantly. As corn begins to broil and niblets start to turn brown turn the cobs until they are nicely coloured. Remove from oven and cool slightly so you can handle them. Carefully cut off niblets. Set aside.

Saute bacon on medium-high heat  in a large heavy pot until crisp. Add potatoes, yam and onions. Saute for 5 minutes. Add wine by the 1/4 cup. Stir often and saute. Scrape up the brown bits on the bottom of pot as you stir. The wine will absorb into the potatoes. Add another 1/4 cup and repeat until all is absorbed.  Add garlic, curry and pepper and cook for 2 minutes while stirring. Add all corn, and stock. If the chowder is too thick for your tastes add milk and/or water until desired consistency is reached. Let gently simmer for 20 minutes before serving.