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.
If you want more recipes Join The Club!!!
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
=====
- 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
=====
- 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.
Nutrition
More Recipes
MM-Green Summer Squash Salad
Take me to the lesson... MM-Green Summer Squash Salad Summer Squash Salad is a beautiful light salad with great texture and zing. 3 tablespoons rice wine vinegar2 tablespoons lemon juice1 tablespoon Dijon Mustard1 small shallot (minced)1/2 teaspoon Kosher salt=====2...
Summer Cherry Tomato Tart
By: Chef Laura Bonicelli Inspired by the beautiful cherry tomatoes my daughter and son-in-law grow and give me every year, I wrote this This Summer Cherry Tomato Tart recipe. It combines fresh, juicy tomatoes with a tangy mustard coulis, baked in a flaky, buttery...
MM-Green Vegan Veggie Breakfast Muffins
MM-Green Vegan Veggie Breakfast Muffins These breakfast muffins are a wonderful MM-Green breakfast or snack. Feel free to mix up the veggies and herbs using the base ratios of the recipe canola cooking spray1 medium red bell pepper (finely chopped)4 ounces crimini...
Recent Comments