By: Chef Laura Bonicelli
Milk and cream-based soups are popular in many cultures, particularly in Scandinavian countries. Grilled Corn and Potato Chowder is a delightful variation and perfect for an August menu. Buy your corn at your favorite Farmers Market!
About The Soup
Every year, in late July or early August, I get my first baker’s dozen of sweet corn from my favorite market vendor. Then, I find some little potatoes – and I do mean little. I go home, and I make this soup. It’s quick, it doesn’t require stock, and it is delicious.
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Step by Step Instructions
Grilled Corn and Potato Chowder
Ingredients
- 1 pound small red potatoes fingerlings or creamers
- 4 ears corn shucked or 3 cups frozen
- 1 tablespoon melted butter
- 1 tablespoon extra-virgin olive oil
- Kosher salt & pepper
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- 1 tablespoon extra-virgin olive oil
- 3/4 cup diced yellow onion
- 1/8 teaspoon ground red pepper
- 3 sprigs thyme leaves stripped from stem
- =====
- 1/2 cup dry white wine
- 1 1/2 cups half and half
- 1 cup heavy cream
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- 4 slices bacon cooked crisp and crumbled
- 3 tablespoons minced chives for garnish
Instructions
- Cover potatoes with water by 2 inches in a medium saucepan. Bring to a boil and parcook for 2-5 minutes. Remove to drain. Cut into 1-inch cubes if using larger potatoes.
- Soak shucked corn in cold water for 15 minutes. Skip this step if you are using frozen corn.
- Preheat a grill to medium-high heat. Coat both the grill grate and a grill basket with cooking spray. If using whole corn, brush the corn with melted butter and grill directly on the grill grate. Toss the potatoes with olive oil and salt & pepper and grill in a grill basket. Grill both, frequently turning, until browned. Be sure the potatoes are cooked through. Alternatively: roast potatoes in a 350-degree oven until cooked through and browned; put corn cobs in a large pot with cold water and bring just to a boil, then remove from heat.
- Cool the corn slightly if you are cooking the fresh corn and cut the kernels from the cob.
- For both fresh or frozen corn: Purèe 1 cup of the corn in a food processor until smooth.
- In a medium-sized pot, heat olive oil over medium heat. Add onion, ground red pepper, and thyme. Sauté until onion is transparent, 5 minutes.
- Increase the heat to medium-high. Add the white wine and cook-off. Add the purÈed corn, the whole-kernel corn, and the potatoes to the pot. Add the half and half and the cream. Warm to cook through.
- Divide chowder among bowls. Serve garnished with the bacon and chives.
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Nutrition
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