I love a good chowder, and corn chowder is one of my favorites. I’ve tried a lot of corn chowder recipes over the years, and this Grilled Corn and Potato Chowder recipe is the one I always come back to.
If using an outdoor grill won’t work for you, just grill your corn under the broiler for a few minutes until it starts to blacken.
I love that this soup is nice and thick, just like a chowder should be, but it doesn’t use a roux. Instead, it’s thickened with pureed corn and slightly mashed potatoes–I just use a potato masher right in the pot, just before serving.
This corn chowder is fabulous on its own, but even better served with a variety of toppings, like bacon, cheese and chopped green onions.Print
Grilled Corn and Potato Chowder
- 4 ears fresh corn, shucked
- 2 teaspoons olive oil
- 3 tablespoons softened butter
- 3/4 cup finely chopped onion
- 4 cups cubed potatoes
- 2 1/2 cups chicken or vegetable broth
- 1 1/2 cups milk
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 cups half-and-half
- 1 1/2 teaspoons chopped fresh thyme
- Preheat outdoor grill for medium-high heat. Brush corn with olive oil. Grill corn for 12-15 minutes, turning every few minutes, until slightly charred. Cool slightly and cut kernels from cobs.
- Puree 1 cup of corn kernels in a food processor or blender until smooth.
- Melt butter in a large stock pot over medium-high heat. Add onion and saute until soft, 5-7 minutes. Add broth, milk, potatoes, salt and pepper. Simmer until potatoes are just tender, 10-12 minutes.
- Stir in corn kernels, pureed corn and half and half. Bring to a simmer. Simmer for 15-20 minutes, stirring occasionally, until potatoes are done.
- Using a potato masher or immersion blender, slightly mash some of the potatoes, leaving some whole pieces. Stir in fresh thyme, and additional salt and pepper, to taste.
- Serving Size: 6
Who Dished It Up First: Adapted from myrecipes.com