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
Lemon Thyme Buttermilk Sherbet
Take me to the lesson... Lemon Thyme Buttermilk Sherbet Lemon Thyme Buttermilk Sherbet is a tangy and refreshing light treat. ice cream makerfine mesh strainer 1 cup sugar3/4 cup water1/4 cup chopped lemon thyme2 1/2 cups cold buttermilk -- whole milk if possible (but...
Cantaloupe Carpaccio
Take me to the lesson... Cantaloupe Carpaccio Cantaloup Carpaccio is best in the peak of the melon season when the melons are sweet and ripe. mandoline 1/2 medium-sized cantaloupe=====1 tablespoon lime juice1 tablespoon honey=====whole tarragon leavesAleppo pepper --...
Jalapeno Sweet Corn Frittata
Take me to the lesson... Jalapeño Sweet Corn Frittata My Jalapeño Sweet Corn Frittata is hearty but light. It's a great recipe to have on hand during sweet corn season. =====Frittata=====1 tablespoon extra-virgin olive oil1 1/2 cups fresh corn kernels1/2 cup...
Recent Comments