I froze a lot of corn this summer. I was trying to think what to make with it and my brain lit up! Chowder! But what can I do to make it special – different than just plain corn chowder. And so I decided to grill the corn first! A grilled corn chowder ^[1]!

Why grill? It’s too cold outside!

Grilled foods just have that little smokiness that tastes so good. Of course charcoal or wood is the best, but to just step outside and fire of the gas grill takes little effort! But what about when it’s so cold out? Do I want to put my coat on and take it off – several times? Or maybe just rush out and bear the elements? No way – not me!

I’ve considered purchasing an indoor grill ^[2], but until I decide, I have a grill pan that I use indoors. Does it work like a grill? Yes and no. There is no smoke to flavor it, but I add a little olive oil and a SMALL splash of liquid smoke. That helps. And it chars what you are cooking quite nicely. Often, that char itself offers a light, smoky flavor.

I also wanted it to have a unique flavor. We love Southwestern and Latin flavored foods. Mexican chorizo is one of our favorite seasoning foods. It’s great on eggs, in chili, and now, corn chowder!

Making the Grilled Corn Chowder – 

Start with the chorizo and corn.

You’ll want to fully render all the moisture out of the chorizo. Heat a heavy pot over medium heat. Add the chorizo, then reduce the heat to low.

Simmer the meat, stirring often, until almost all of the moisture is gone and the meat absorbs the fats.

While the chorizo is cooking (it will take about 30 to 40 minutes), fire up the grill or heat up the grill pan. If you are using a grill pan, lightly brush with some olive oil, then sprinkle about 1/8 teaspoon of liquid smoke onto it. If you are using a regular grill, brush the corn on all sides with some olive oil.

Grill the corn on high, turning it frequently. Each side should only cook 3 – 4 minutes.

When you have some good grill marks, remove it to a plate to cool. I like to have varying degrees of char on each ear. It provides a variety of smoky flavors.

When the corn is cool, cut all the kernels off the ears. Once the chorizo is rendered, add the corn kernels and stir. If you are adding some jalapeño, this is when you’ll add it.

Cook the corn with the chorizo for about 5 minutes, stirring gently. Stir in the broth, then bring it to a boil. Reduce the heat to low and cook for about 20 minutes. Add more broth if necessary.

Next, stir in 1 cup of milk. Cover and simmer gently for about 45 minutes. Stir it occasionally and, if necessary, add just a bit more broth.

Using an immersion blender, puree about 3/4 of the mixture. It will be lumpy and have a little bit of whole kernels still.

When it starts to look a little creamy, add the remaining milk, fresh cracked pepper, cumin, smoked paprika and cheese.

Stir it well and simmer for another 15 to 20 minutes. All the flavors and ingredients should meld together.

Five minutes before serving, stir in the lime juice.

Serve hot with torn up cilantro leaves on the top.

5 from 4 votes

Print ^[3]

Southwestern Grilled Corn and Cheddar Chowder with Chorizo

A delicious chowder made with charred corn, cheddar cheese and spicy chorizo

Course: Main Course, Side Dish

Cuisine: American, chowder, Southwestern

Keyword: chorizo, chowder, corn, grilled, southwestern

Servings: 4 bowls

Author: HelenFern

Ingredients

• 9 oz Mexican chorizo (I used beef)
• 4 cups corn kernels - about 4 to 5 large ears
• 2 cups chicken broth
• 2 cup milk or cream (I used oat milk)
• 1-1/2 cup extra sharp cheddar, shredded
• 1 teaspoon ground cumin
• 1-1/2 teaspoon smoked paprika
• 2 Tablespoons fresh lime juice
• olive oil for cooking the corn
• cilantro for garnish

Instructions

1. Start with the chorizo and corn.

2. You'll want to fully render all the moisture out of the chorizo. Heat a heavy pot over medium heat. Add the chorizo, then reduce the heat to low. Simmer the meat, stirring often, until almost all of the moisture is gone and the meat absorbs the fats.

3. While the chorizo is cooking (it will take about 30 to 40 minutes), fire up the grill or heat up the grill pan. If you are using a grill pan, lightly brush with some olive oil, then sprinkle about 1/8 teaspoon of liquid smoke onto it. If you are using a regular grill, brush the corn on all sides with some olive oil.

4. Grill the corn on high, turning it frequently. Each side should only cook 3 - 4 minutes.

5. When you have some good grill marks, remove it to a plate to cool. I like to have varying degrees of char on each ear. It provides a variety of smoky flavors.

6. When the corn is cool, cut all the kernels off the ears. Once the chorizo is rendered, add the corn kernels and stir. If you are adding some jalapeño, this is when you'll add it. Cook the corn with the chorizo for about 5 minutes, stirring gently. Stir in the broth, then bring it to a boil. Reduce the heat to low and cook for about 20 minutes. Add more broth if necessary.

7. Next, stir in 1 cup of milk. Cover and simmer gently for about 45 minutes. Stir it occasionally and, if necessary, add just a bit more broth.

8. Using an immersion blender, puree about 3/4 of the mixture. It will be lumpy and have a little bit of whole kernels still.

9. When it starts to look a little creamy, add the remaining milk, fresh cracked pepper, cumin, smoked paprika and cheese.

10. Stir it well and simmer for another 15 to 20 minutes. All the flavors and ingredients should meld together.

11. Five minutes before serving, stir in the lime juice.

12. Serve hot with torn up cilantro leaves on the top.

Recipe Notes

 

© Copyright 2024 The Lazy Gastronome

© Copyright 2024 The Lazy Gastronome

• This post was shared at these parties – check them out!
• Fiesta Friday ^[4]
• Full Plate Thursday ^[5]
• Sunday’s on Silverado  ^[6]
• Inspire me Monday ^[7]
• Funtastic Friday ^[8]
• Dare to Share ^[9]
• Homestead Blog Hop ^[10]
• Creative Muster ^[11]
• Senior Pitstop ^[12]

Leave me a comment – I’d love to hear your thoughts!

This month each week will bring two posts that share Christmas foods from different parts of the world. It will go until the week after Christmas. It was fun to do the research and learn about these traditions and how they came to be. First on the list, Australia.

Australia is in the southern hemisphere, so a white Christmas doesn’t happen there. In fact, December is the start of summer time! So think of Christmas as a big 4th of July party on the Northern hemisphere! Some say that Santa takes a break when he gets to Australia. His reindeers rest and he uses Kangaroos! He even puts his beachwear on. But what do they eat?

Christmas Food Traditions in Australia

Since it’s summertime, barbecues are quite popular. If you live near a beach, that’s where you celebrate. The main meal is often eaten at lunchtime and there are a lot of cold foods, as well as some of the traditional Christmas foods.

Pavlov is the top, iconic dessert – meringues covered in cream and fruit. Lots of cherries and tomatoes are part of the meal. There are plenty of mimosas and beer (but NOT Fosters). BBQ is the way most food is prepared. But they don’t do shrimp on the barbie – prawns are what are eaten in Australia. They are either purchased pre-cooked and served cold, or cooked on a grill and always served with Thousand Island dressing.  Cold oysters, ham and turkey are often on the table too.

Since I don’t have the time or the room to do everything, today I am offering grilled prawns (or in this case, shrimp. Prawns are hard to find here). They are similar, but prawns are usually larger and just a tad sweeter.

Grilling the Prawns

If you’re in Australia, you’d be firing up the charcoals. But I’m in the Pacific Northwest and it’s cold and wet. So I fired up my grill pan!

Simple is better when it comes to prawns (shrimp) in Australia.

You can do these two ways – skewered or just on the grill. If you are using a barbecue, I recommend the skewers. There’s less chance of them falling into the coals. I butterflied the shrimps from back to leg side first. You don’t have to do that, you can leave them whole.

Salt and pepper both sides of each piece.

If you are skewering, run the stick from tail to top, carefully getting it into the thickest part. I used rosemary sticks. You get some nice flavor from them.

If you are using a grill pan, drop some rosemary leaves directly on the griddle. The flavor will smoke into the meat creating a very subtle rosemary flavor.

Cook for just 2 or 3 minutes, turn and cook another 2 or 3 minutes.

Be careful not to over cook.

They should be golden.

You can serve them immediately, hot, or chill them and serve them cold.

Either way, you must include a bowl of Thousand Island dressing for dipping!

© Copyright 2023 The Lazy Gastronome

5 from 5 votes

Print ^[16]

Christmas Prawns

A very popular dish on Christmas in Australia. It's the start of summer there, so plenty of light and cold foods fill the table.

Course: Appetizer, Main Course, main dish

Cuisine: Australian, Christmas

Keyword: Australia, Christmas, grilled, prawns, shrimp

Servings: 4 servings - Main dish

Author: HelenFern

Ingredients

• 20 to 25 whole prawns or large shrimp, peeled with the tail on (large prawns can simple be cut in half lengthwise with the shell on)
• kosher salt and fresh cracked pepper
• thousand island dressing and lemon wedges for serving

Instructions

1. Heat the grill or grill pan to medium high heat.

2. You can do these two ways - skewered or just on the grill. If you are using a barbecue, I recommend the skewers. There's less chance of them falling into the coals. I butterflied the shrimps from back to leg side first. You don't have to do that, you can leave them whole.

3. Salt and pepper both sides of each piece. If you are skewering, run the stick from tail to top, carefully getting it into the thickest part. I used rosemary sticks. You get some nice flavor from them.

4. If you are using a grill pan, drop some rosemary leaves directly on the griddle. The flavor will smoke into the meat creating a very subtle rosemary flavor.

5. Cook for just 2 or 3 minutes, turn and cook another 2 or 3 minutes. Be careful not to over cook.

6. You can serve them immediately, hot, or chill them and serve them cold. Either way, you must include a bowl of Thousand Island dressing for dipping! 

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

 

Merry Christmas!

Leave me a comment – I’d love to hear your thoughts!

All summer I’ve been seeing these sheet pan dinners popping up everywhere I look. But in 90 to 100 degree heat, the last thing you want to do is turn on the oven. And then my brain kicked in. The Grill!

Here’s how you do it:

I just harvested some veggies and herbs ^[20] from the garden. It’s been a slow summer, but suddenly the plants are all loaded with fruit!

For this recipe I used cherry and currant tomatoes ^[21], but any fresh, ripe tomato will work. Just cut into pieces about the size of a half of a cherry tomato.

Cover a sheet pan with aluminum foil, shiny side down. Place the feta block in the center of the sheet pan, then surround it with the tomato pieces, garlic and herbs.

Drizzle the olive oil evenly over all the components. Set aside.

Heat a grill on medium-high to about 350 degrees.

While the grill is heating, make the pasta. When it’s done, toss it with the butter, a generous pinch of salt and fresh cracked pepper.

Put the sheet pan on the grill while the pasta is cooking. Place it over indirect heat, close the lid, and cook for about 15 to 20 minutes.

The tomatoes should be soft and the cheese’s edges a nice brown.

Remove from the grill and bring it to the kitchen. Using a wooden spoon, break up the block of cheese and remove the cooked herbs.

Using the foil as a funnel, pour it’s contents into the pan with the pasta. Add salt and fresh cracked pepper to taste.

Stir gently and garnish with fresh basil.

A deliciously light summer meal.

© Copyright 2022 The Lazy Gastronome

5 from 13 votes

Print ^[22]

Grilled Summer Tomatoes & Feta with Pasta

A sheet pan dinner you make on the grill! And it's delicious.

Course: light dinner, lunch, Side Dish, supper

Cuisine: garden fresh, grilled, outdoor, summer

Keyword: basil, feta, garlic, oregano, pasta, tomatoes

Servings: 4 servings

Author: HelenFern

Ingredients

• 4 cups cooked pasta shells
• 2 tablespoons butter
• 1-1/2 to 2 cups halved cherry tomatoes
• 4-5 whole cloves garlic
• 6 oz cube of feta (not crumbled)
• 2 small bunches basil, fresh
• 2 small bunches oregano, fresh
• 1/3 cup olive oil
• fresh cracked pepper
• kosher salt
• 1/4 cup chopped, fresh basil for garnish

Instructions

1. For this recipe I used cherry and currant tomatoes, but any fresh, ripe tomato will work. Just cut into pieces about the size of a half of a cherry tomato. 

2. Cover a sheet pan with aluminum foil, shiny side down. Place the feta block in the center of the sheet pan, then surround it with the tomato pieces, garlic and herbs.

3. Drizzle the olive oil evenly over all the components. Set aside.

4. Heat a grill on medium-high to about 350 degrees.

5. While the grill is heating, make the pasta. When it's done, toss it with the butter, a generous pinch of salt and fresh cracked pepper.

6. Put the sheet pan on the grill while the pasta is cooking. Place it over indirect heat, close the lid, and cook for about 15 to 20 minutes.

7. The tomatoes should be soft and the cheese's edges a nice brown.

8. Remove from the grill and bring it to the kitchen. Using a wooden spoon, break up the block of cheese and remove the cooked herbs.

9. Using the foil as a funnel, pour it's contents into the pan with the pasta. Add salt and fresh cracked pepper to taste. 

10. Stir gently and garnish with fresh basil.

Recipe Notes

 

© Copyright 2022 The Lazy Gastronome

There is something about a grilled ^[26] dinner that just screams – Summer!! After harvesting some veggies and potatoes (I grew purple majesty potatoes), I looked at the bowl and knew exactly what was for dinner. I pulled a small leg of lamb roast from the freezer and relaxed the rest of the day. When it was time to eat, a quick prep, then the grill, and it was dinner on the deck!

Here’s How it’s Grilled:

Crank some fresh ground black pepper and sea salt onto both sides of the lamb. Set aside.

Cut the vegetables into thick slices and give them all a crank or two of salt and pepper. Put smaller vegetables onto skewers. I used some patty pan squash, jalapeños, and a Japanese eggplant. I love the rich flavors of any vegetable that’s been grilled.

Put the potatoes onto a long metal skewer.

This makes it easier to turn and it heats the middle up giving them an even cook.

Set the grill to high and let it heat up for about 15 minutes.

Turn all but one burner off, then place the meat over indirect heat (an unlit burner).

After the roast has been cooking for about 15 minutes, lay the potatoes on over indirect heat.

Give the potatoes and the meat another 30 minutes, then turn them. Put all the burners onto medium and lay the vegetables onto the grill. Cook for about 15 minutes, turning half way.

Remove everything from the grill (lamb should reach an internal temperature of 145 for medium rare, 160 for medium or 170 for well done.

Let it sit on the counter for about 3 to 5 minutes. Even grilled meat needs to rest. Cut the roast into pieces

and serve. Delicious!!

© Copyright 2021 The Lazy Gastronome

Print ^[27]

Summer Grilled DInner

A great meal from garden to table. Easy to make and keeps the kitchen cool!

Course: dinner, Main Course, main dish, supper

Cuisine: American, grilled

Keyword: garden, grilled, lamb, summer, vegetables

Servings: 4

Author: HelenFern

Ingredients

• 2-3 pound leg of lamb roast (boneless if you can find it)
• 3-4 cups fresh vegetables (ideas - summer squash, zucchini, eggplant, peppers, green beans, snap peas)
• 4-6 medium to small potatoes (amount will vary based on the size of the potatoes)
• Fresh cracked pepper and sea salt

Instructions

1. Crank some fresh ground black pepper and sea salt onto both sides of the lamb. Set aside.

2. Cut the vegetables into thick slices and give them all a crank or two of salt and pepper. Put smaller vegetables onto skewers. I used some patty pan squash, jalapeños, and a Japanese eggplant. 

3. Put the potatoes onto a long metal skewer. This makes it easier to turn and it heats the middle up giving them an even cook.

4. Set the grill to high and let it heat up for about 15 minutes.

5. Turn all but one burner off, then place the meat over indirect heat (an unlit burner).

6. After the roast has been cooking for about 15 minutes, lay the potatoes on over indirect heat.

7. Give the potatoes and the meat another 30 minutes, then turn them. Put all the burners onto medium and lay the vegetables onto the grill. Cook for about 15 minutes, turning half way.

8. Remove everything from the grill (lamb should reach an internal temperature of 145 for medium rare, 160 for medium or 170 for well done. 

9. Let it sit on the counter for about 3 to 5 minutes. Cut the roast into pieces and serve. Delicious!!

Recipe Notes

© Copyright 2021 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

I love mushrooms, especially the big, meaty portobello. These beautiful fungi can be served as a side dish or as the main dish. This recipe can be sliced on the side (like I did with some grilled chicken) or left whole and put between a kaiser roll with tomatoes and lettuce. It’s simply delicious and incredibly easy to make!

Here’s How to Grill some Mushrooms:

Start with some simple ingredients. Place your favorite rub ^[31], some used finely ground coffee grounds, 2 Tablespoons of olive oil.

Mix it all together well.

Cut the stem off of the portobello as close as possible. Drizzle the remaining olive oil over the top and gills of the mushrooms.

Add a few twists of some fresh ground pepper and a couple pinches of salt to the top and bottom. You choose how much you want.

Rub the tops and very gently rub the gills

with the rub mixture.

Let it sit for about 20 minutes – while the grill heats up.

Place them on the grill over indirect heat, gill side down. I turned on all three burners to heat the grill, then turned off the middle burner and put the two end ones on low. This creates and area in the center of the grill for indirect heat.

Cook for about 10 minutes, then carefully turn. Cook for about 10 more minutes, then remove to a plate.

Let it rest for about five minutes. You can slice it, or build your sandwich now. The mushrooms will be soft, but still slightly firm and moist all the way through.

Delicious!

© Copyright 2021 The Lazy Gastronome

5 from 2 votes

Print ^[32]

Grilled Portobello Mushrooms

Super easy, full of flavor - A meatless "burger" or a delicious side dish.

Course: main dish, Side Dish

Cuisine: American

Keyword: barbecue, bbq, easy, grilled, mushrooms, portobello

Servings: 2 mushrooms

Author: HelenFern

Ingredients

• 2 Large Portobello Mushrooms
• 2 Tablespoons Barbecue rub (use your favorite)
• 1 Tablespoon finely ground used coffee grounds
• 1/4 cup olive oil
• fresh ground pepper and salt to taste

Instructions

1. Start with some simple ingredients. Place your favorite rub ^[31], some used finely ground coffee grounds, 2 Tablespoons of olive oil.

2. Mix it all together well.

3. Cut the stem off of the portobello as close as possible. Drizzle the remaining olive oil over the top and gills of the mushrooms.

4. Add a few twists of some fresh ground pepper and a couple pinches of salt to the top and bottom. You choose how much you want.

5. Rub the tops and very gently rub the gills with the rub mixture.

6. Let it sit for about 20 minutes - while the grill heats up.

7. Place them on the grill over indirect heat, gill side down.

8. Cook for about 10 minutes, then carefully turn. Cook for about 10 more minutes, then remove to a plate.

9. Let it rest for about five minutes. You can slice it, or build your sandwich now. The mushrooms will be soft, but still slightly firm and moist all the way through.

   Delicious!

Recipe Notes

 © Copyright 2021 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!