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.

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.