It’s finally looking like summer outside and that means grilling! I always grill more corn on the cob than I need because the leftovers are delicious and corn is an amazingly versatile ingredient. Last week I managed to grill outdoors twice before the rain and cool weather hit us again and is why this spicy grilled corn and barley chowder was born.

Ingredients: 

4 grilled corn on the cob, corn kernels removed

1 cup barley

Note: if you have been diagnosed with Celiac disease or are opting for a gluten free diet then please be aware that barley does contain gluten and so sub with 1 cup brown rice if needed

6 cups organic vegetable broth or homemade stock

1 cup FWF chiffonade greens (roll greens like a cigar and cut into thin ribbons)

1 tablespoon smoked paprika

1 teaspoon garlic powder

1 diced jalapeno, optional

Salt and Pepper

Garnish: 1 tablespoon sour cream and sliced FWF raw broccoli rabe

Method: 

In a large soup pot or dutch oven bring the vegetable stock to a boil. Add the barley, reduce, and simmer 20 minutes or until barley is tender. Add remaining ingredients except the chiffonade and simmer an additional 15 to 20 minutes. Turn off heat and finish chowder with the greens. Serve immediately. Garnish with a generous dollop of sour cream and FWF broccoli rabe.