Grilled Corn and Potato Chowder
The smoky sweetness of charred corn kernels mingles with creamy red potatoes in this soul-warming chowder that captures late summer in a bowl. Grilling the corn first adds an irresistible depth that transforms an ordinary soup into something extraordinary, perfect for those crisp evenin...
By Chef Laura Bonicelli
Prep Time
30 min
Cook Time
—
Total Time
30 min
Servings
6 servings
Ingredients
- 1 pound small red potatoes (fingerlings or creamers)
- 4 ears corn (shucked or 3 cups frozen)
- 1 tablespoonmelted butter
- 1 tablespoonextra-virgin olive oil
- Kosher salt & pepper
- 1 tablespoonextra-virgin olive oil
- 3/4 cupdiced yellow onion
- 1/8 teaspoonground red pepper
- 3 sprigs thyme (leaves stripped from stem)
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- 1/2 cupdry white wine
- 1 1/2 cupshalf and half
- 1 cupheavy cream
- 4 slices bacon (cooked crisp and crumbled)
- 3 tablespoonsminced chives (for garnish)
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Cover potatoes with water by 2 inches in a medium saucepan. Bring to a boil and parcook for . Remove to drain. Cut into 1-inch cubes if using larger potatoes.
- 2
Soak shucked corn in cold water for . Skip this step if you are using frozen corn.
- 3
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.
- 4
Cool the corn slightly if you are cooking the fresh corn and cut the kernels from the cob.
- 5
For both fresh or frozen corn: Purèe 1 cup of the corn in a food processor until smooth.
- 6
In a medium-sized pot, heat olive oil over medium heat. Add onion, ground red pepper, and thyme. Sauté until onion is transparent, .
- 7
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.
- 8
Divide chowder among bowls. Serve garnished with the bacon and chives.