Grilled corn and baked potato soup

Chowders are very common in America, most often they are made from fish. But no less popular is the vegetable chowder made from corn and potatoes. Try making this summer version - with potatoes and grilled milk corn. The aroma is indescribable! It is very good to cook this soup at the same time with kebabs, if the area of ​​your grill or barbecue maker allows it.

Ingredients

• 1 liter chicken or vegetable broth
• 4 small young potatoes
• 4 large cobs of milk corn
• 2 sweet red peppers
• 1 large onion
• 200 ml cream, 10% fat
• 100 g bacon
• 8 tbsp. l. butter
• salt, freshly ground black pepper
• ice

Directions

1. Light the coals in the grill or barbecue grill. While the coals have not yet burned out, fry the bell peppers until black (the whole skin should be absolutely black - in those places where it does not get charred, the pepper will be peeled with difficulty), turning it all the time. Place the peppers in an airtight plastic bag, close and let sit for 20 minutes. Then peel and remove the seeds, keeping the liquid flowing out of the peppers. Cut the pulp into small cubes.
2. Wash the potatoes with a brush, cut them lengthwise into quarters. Prepare foil for potatoes in the same way. Add 1 tbsp to each potato. l. butter and 1 tbsp. l. crushed ice. Wrap carefully.
3. Peel corn leaves. Fold the foil in half and cut 4 rectangles out of it so that you can easily wrap an ear of corn in each. Put corn, add 1 tbsp to each ear. l. finely chopped cold butter and about 3 tbsp. l. crushed ice. Wrap each ear, securing the edges so that the melted liquid remains inside during baking. Place the bags of corn and potatoes on a wire rack over the coals. The coals should be red and white. Cook, turning a couple of times, 20-30 minutes.
4. Cut the finished potatoes into small cubes. Cut 1 ear of corn across into 6 thick circles. Cut the remaining corn off the cob.
5. Cut the onion and bacon into small cubes. Place the bacon in a heavy-bottomed saucepan, place over medium heat, stirring occasionally, and melt the fat for 5-7 minutes. Add onion, cook, stirring occasionally, until golden brown, 10 minutes.
6. Pour in broth, bring to a boil. Add baked peppers, corn and potatoes to the broth, bring to a boil, cook over low heat for 20 minutes. Pour in the cream, season with salt and pepper, cook for another 5 minutes. Serve immediately with a round of corn on the cob.