The beer flavor is pretty obvious here so make sure you don’t use anything with bold flavors – a nice summer wheat ale is a perfect fit.
By Maggie Cubbler
Wheat Ale Grilled Summer Veggie Chowder
The beer flavor is pretty obvious here so make sure you don't use anything with bold flavors - a nice summer wheat ale is a perfect fit.
Author: Maggie Cubbler
Recipe Type: Main
- 1 ear of corn, shucked
- 1 large potato, sliced in half lengthwise
- 1 carrot, peeled
- 1 zucchini/courgette, sliced lengthwise in ¼" 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
- ½tsp 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.
- 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!