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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! 

Corn in Pot

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

Corn Chowder overhead

Grilled Corn and Potato Chowder

© Chef Laura Bonicelli
I make Grilled Corn and Potato Chowder in early August when sweet corn is at its peak in Minnesota.
5 from 1 vote

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Prep Time 30 mins
Total Time 30 mins
Course Dinner, Lunch, Main Dish - Vegetarian, Soups and Stews
Cuisine American
Servings 6
Calories 403 kcal


  • 1 pound small red potatoes or fingerlings
  • 4 ears corn shucked or 3 cups frozen
  • 1 tablespoon melted butter
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt & pepper


  • 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


  • 3 tablespoons minced chives for garnish


  • 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. SautÈ 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 chives.


Chef Laura Bonicelli


Calories: 403kcalCarbohydrates: 29gProtein: 6gFat: 29gSaturated Fat: 16gTrans Fat: 1gCholesterol: 82mgSodium: 81mgPotassium: 662mgFiber: 3gSugar: 6gVitamin A: 1015IUVitamin C: 14mgCalcium: 107mgIron: 1mg
Keyword chowder, corn, farmersmarket, potatoes, soup
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