Grilled Corn and Potato Chowder

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Grilled Corn and Potato ChowderRecipe
Photo: Photo: Becky Luigart-Stayner; Styling: Jan Gautro
The addition of grilled fresh corn and fresh herbs to this creamy, reduced-fat chowder creates a deeper level of flavor for the soup.
6 servings (serving size: 1 cup)


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1 pound small red potatoes, quartered
1 tablespoon salt, divided
3 tablespoons softened butter, divided
4 ears shucked corn
Cooking spray
3/4 cup finely chopped onion
1/8 teaspoon ground red pepper
3 cups 2% reduced-fat milk
1/2 cup half-and-half
2 thyme sprigs
3 tablespoons finely chopped chives
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper


Total: 1 Hour, 9 Minutes

1. Preheat grill to medium-high heat.

2. Place a grill basket on grill.

3. Place potatoes and 2 teaspoons salt in a saucepan; cover with water. Bring to a boil; cook 2 minutes. Remove from heat. Let potatoes stand in hot water 5 minutes. Drain; cut into 1/4-inch cubes.

4. Melt 1 tablespoon butter; brush evenly over corn. Place corn on grill rack coated with cooking spray. Place potatoes in grill basket coated with cooking spray. Grill corn and potatoes 15 minutes or until slightly charred, turning occasionally. Cool corn slightly; cut kernels from cobs. Place 1 cup corn kernels in a food processor; process until smooth.

5. Melt remaining 2 tablespoons butter in a medium saucepan over medium-high heat. Add onion; sauté 3 minutes, stirring occasionally. Add remaining 1 teaspoon salt and red pepper; cook for 30 seconds, stirring frequently. Stir in potatoes, remaining corn kernels, pureed corn, milk, half-and-half, and thyme sprigs; bring to a simmer. Reduce heat; simmer 20 minutes, stirring occasionally. Discard thyme sprigs. Stir in chives and remaining ingredients.

Wine note: Our creamy Grilled Corn and Potato Chowder calls for a smooth, full-bodied white, like a French chardonnay. Lulu B. Chardonnay Vin de Pays d'Oc 2008 ($10) mixes apple fruitiness with buttery and smoky nuances-a perfect match for grilled corn-while the acidity balances the creaminess. --Jeffery Lindenmuth

Created date

August 2009

Nutritional Information

Calories 268
Fat 12.3 g
Satfat 6.6 g
Monofat 2.2 g
Polyfat 0.4 g
Protein 9.9 g
Carbohydrate 33.8 g
Fiber 3.1 g
Cholesterol 32 mg
Iron 1 mg
Sodium 599 mg
Calcium 214 mg