We loved this! I made a couple minor changes due to what I had on hand and it stoll turned out great. I looked for a corn recipe because I had 6 ears leftover from our camping trip. We had removed the silk, soaked the husks, wrapped it in foil, and threw it on the fire. It was so delicious, we didn't want to throw it out. Enter this recipe! I used a hand immersion blender both in place of the processor and for a couple turns at the very end to thicken it up. I also used skim milk and fat free half and half. It was very thick and creamy! I'd watch the charred crispy edges on the potatoes though.... It won't stay crispy and the burned chunks will float around in The soup, whis isn't just unattractive, but off putting to little ones. As others said, there are a lot of steps and many dishes... But we thought it was worth it, oh and I topped it with crispy turkey bacon. Yum!!
Grilled Corn and Potato Chowder
Photo: Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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1 Hour, 9 Minutes
Amount per serving
- Calories: 268
- Fat: 12.3g
- Saturated fat: 6.6g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.4g
- Protein: 9.9g
- Carbohydrate: 33.8g
- Fiber: 3.1g
- Cholesterol: 32mg
- Iron: 1mg
- Sodium: 599mg
- Calcium: 214mg
- 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
- 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
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