I got genuinely excited about this recipe the first time I made it because it solved a problem I hadn’t found a good answer to: what to do with peak-summer vegetables besides roasting them the same way every time. Grilling the corn, potato, zucchini, and carrot first adds this layer of char and smokiness that carries all the way through the finished chowder. Then you build the soup base around them with wheat ale instead of plain stock, and something shifts. It tastes like a summer meal made by someone who actually wants to eat it. The flour thickens things just enough without making it heavy, and the thyme keeps it from going in too many directions at once.
How to Make Wheat Ale Grilled Summer Veggie Chowder
Grill with the lid on for the potato
The potato takes the longest and needs the covered heat to cook through properly. Twenty minutes with the lid on, then a few minutes open at the end to get some color. Slice it in half lengthwise so it has a flat side to sit on.
Add the ale early enough for it to cook down
Pour the ale in after the flour has cooked for a minute and let it bubble and reduce for at least three minutes before adding the stock. This cooks off any bitterness and concentrates the flavor rather than leaving a raw beer taste in the soup. 
Chop the grilled vegetables unevenly
Rough, irregular cuts give the chowder more texture than uniform dice. You want some pieces to break down a bit and others to stay distinct. A mix of chunk sizes in the bowl is better than everything the same.
Wheat Ale Grilled Summer Veggie Chowder
Ingredients
- 1 ear of corn, shucked
- 1 large potato, sliced in half lengthwise
- 1 carrot, peeled
- 1 zucchini/courgette, sliced lengthwise in 1/4″ wide strips
- Olive oil or cooking spray
- 1TB butter + 1TB olive oil
- 1 yellow onion, diced
- pinch of salt
- 1 celery stalk, peeled and diced
- 1/2tsp ground cumin
- 2TB plain all-purpose flour
- salt and pepper
- 2 sprigs fresh thyme
- 1 cup (250ml) low-fat milk
- 1 cup (250ml) beer
- 2oz (60g) shredded sharp cheddar cheese
- Coat the corn, carrot, and potato with the olive oil or cooking spray.
Instructions
- Place on a medium-hot grill and cover. Grill for 20 minutes, turning once, until the potato is soft.
- With four minutes remaining, coat the zucchini/courgette strips with oil/spray and grill, turning once.
- (This can all be completed on a cast iron grill pan indoors as well.)
- When the vegetables are finished, remove from the grill and allow to cool for a few minutes. Once slightly cooled, chop them into bite-size pieces. Set aside.
- In the meantime, in a large saucepan, melt the butter into the oil over moderate heat.
- Cook the diced onion for a couple minutes in the butter, adding a pinch of salt to get the process going.
- Once softened add the celery and cook for a few minutes until slightly softened.
- Add the ground cumin, stir, and cook for 1 minute.
- Add the flour, stir, and cook for 1 minute more.
- Season with salt and pepper and add the fresh thyme.
- Stir in the milk and the beer until well-combined. Bring the mixture to a boil.
- Once it reaches boiling, lower the heat and add the grilled, diced vegetables. Stir in the cheese.
- Stir constantly until completely heated through. Serve.
- Get Loaded!
Frequently Asked Questions
What type of wheat ale works best in this chowder?
A mild, unfiltered American wheat ale or hefeweizen suits the recipe. Avoid very hoppy or bitter ales, which can make the soup taste harsh.
Can I make this without alcohol?
Replace the ale with vegetable broth or a mixture of broth and a small squeeze of lemon juice. The depth will be slightly different but still good.
What vegetables are best in a summer veggie chowder?
Corn, zucchini, bell peppers, and cherry tomatoes are all well suited. Add more delicate vegetables like zucchini toward the end so they do not overcook.
How do I make the chowder thicker?
Blend a portion of the soup and stir it back in, or whisk a tablespoon of flour into softened butter before adding the liquid.
Can this chowder be made vegetarian?
Yes. Use vegetable broth and skip any meat additions. Most wheat ales are also suitable for vegetarians, but check the label to confirm.
