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.
- 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.
Who Dished It Up First: Adapted from myrecipes.com