Grilled Corn and Potato Chowder
I make Grilled Corn and Potato Chowder in early August when sweet corn is at its peak in Minnesota.
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.