Grilled Corn and Potato Chowder

  • carolfitz Posted: 07/18/10
    Worthy of a Special Occasion

    Excellent & worth the effort. Made to recipe except cubed the potatoes before parboiling. Added rough-chopped meat from two lobsters to each portion just before serving. Summer in a bowl.

  • RobinS Posted: 09/08/09
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    This soup is wonderful. I actually roasted the corn and potatoes in the oven using the broiler, but the flavor was delicious. Also, I substituted fat free half-and-half and 2 percent milk. Just terrific!

  • azlall2 Posted: 11/17/09
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    I made this with substantial short cuts, and this was easily a 4 star short-cut soup. No question in my mind that it's 5 stars when made as directed. I did the initial stovetop potato step. Then I through the potato chunks into a saute pan with the butter and thawed/frozen grilled corn. Easy and delicious.

  • debrajjohns Posted: 08/31/09
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    Excellent, but took a bit more time than anticipated. I did not have 2% milk, so used 1 part half and half to 3 parts skim milk. The fresh thyme imparts a pleasant but subtle flavor and the cayenne provides just the right "bite". I also did not have a grill basket, so used slightly larger chunks of potato placed directly on grates, then cut smaller before adding to soup.

  • laurasl Posted: 09/10/09
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    Very flavorful soup. It's a meal in itself. Since I was trying to watch a tennis match while I was making it, I decided not to make anything else and it worked out fine. We just ate more than the serving size so it was more like 3-4 servings.I plan on making it again as long as corn is in season.

  • NutsinNormal Posted: 09/20/09
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    Wow! The chowder recipe I've been looking for. I grilled fresh sweet-corn and potatoes the day before, when I had the (charcoal) grill fired up for another recipe... worked out fine. I also used soy milk instead of dairy, and dried herbs instead of fresh. You could easily add cooked chicken or crabmeat, but it's great without.

  • ShellyV Posted: 09/21/09
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    This was fantastic and substantial enough for dinner with warm sourdough bread. I didn't change a thing. I look forward to making this again and again!

  • Cooking78 Posted: 01/09/10
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    This is a fantastic meal and definitely hearty. I definitely made some modifications to make it a bit easier and it still came out great. I roasted the potatoes to get them nice and crispy in just 1 step. I used a grill pan on stove for the corn and then I pureed some of the potatoes in with the corn. Also, I used dried herbs. It really is great and even my 21 month old thought it was awesome!

  • heatherM35 Posted: 10/14/09
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    A little time consuming to grill the corn and potatoes but totally worth it. I made a batch and a half for company and they were fighting over who got to scape the pot clean. So tasty!

  • dkwalters08 Posted: 01/27/10
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    This recipe is very good and easy to make. I ended up buying whatever fresh corn my grocery store had in stock, and once I tasted the soup, I realized that the corn was too sweet. Would recommend going with a white, less sweet corn. My family really enjoyed this. It has great texture. Would also be great with crab meat!

  • Saecca Posted: 03/07/10
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    I had never made chowder before, but this came together beautifully!! The kick of the ground pepper against the sweet corn and the creamy broth is so fantastic, I am getting hungry thinking about it again. I used two 'steam-in-a-bag' corn kernels in place of the ears, I used fat-free milk, and fat-free half-and-half. It still came out creamy and delicious. I accidentally threw the thyme in too early, but added a bit more later on to keep the taste. I made grilled cheese sandwiches with this.

  • trap0209 Posted: 12/05/09
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    really good and relatively easy to make. my grill wasn't available to use and i was able to use a grill pan on the stove to grill the corn and potatoes... it worked great!!

  • Jenfdr Posted: 12/28/09
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    This was a great homemade soup. I thought the addition of the corn puree really made a difference in the taste of the liquid...very sweet and helped to bring out the flavor of the corn overall. I've made similar dishes and thought this was by far the best. My husband LOVED it and we'll be eating it again. We currently have a foot of snow on the deck, so I didn't even bother grilling the potatoes or corn and we still thought it was wonderful! Great dish.

  • chamdexor Posted: 11/22/09
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    I thought this was fantastic and I didn't grill anything. I bought frozen roasted corn from Trader Joe's and just boiled the potatoes. Mine had a nice heat to it although I estimated the black pepper part. My husband ate about 4 servings!

  • Leanne EOwen Posted: 09/11/09
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    Amazing soup and super easy to make! I did not have a grill basket so I used tin foil and it worked perfectly. Make sure to use flavorful corn and I definitely recommend using a grill to cook the corn and potatoes – it adds just the right flavor.

  • CLorence Posted: 10/14/09
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    Although this addition probably wouldn't be considered as "light", I added some crumbled bacon to the top for my husband (you could also use turkey bacon). I fried it in a pan before I added the onion, milk, etc., so the soup picked up some of the bacon flavor. I also used a grill pan for the corn and potatoes since it is about 30 degrees outside right now! Perfect fall soup!

  • laudie09 Posted: 09/07/09
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    This soup was amazing. I broiled the corn and potatoes instead of grilling and it worked as well as on the grill. enjoy.

  • istudychimps Posted: 09/09/09
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    the flavor and texture of this soup are outstanding and definitely warrant 5 stars. I gave it 4 stars because of two reasons - one, the amount of time it takes to prepare, and two, the potatoes should not be on the grill for as long as the recipe calls for - most of the potatoes, even on a low grill setting, got too charred. otherwise, however, the soup is really delicious!

  • edenhiker Posted: 09/05/09
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    This is the best soup I've ever made, and I make a lot of soup. I replaced the half-and-half with 2 cups chicken broth and the milk with 2 cups plain soy milk. It took longer to prepare than listed, but it was worth it! Served with crusty bread.

  • BeckiAlgeri Posted: 10/27/09
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    Tasted fine, but prep took 2 hours! I was not at all prepared for the amount of time this recipe would take - it sounded so simple! But parboiling the potatoes, then cutting, grilling...even though I had all the proper equipment, it took forever. Totally ruined my enjoyment of the soup. Too much effort to make again.

  • momof2es Posted: 10/11/09
    Worthy of a Special Occasion

    loved this. have made it twice. Used Trader Joe's frozen grilled corn instead of grilling the corn and didn't have time to grill potatos but it tasted amazing,anyway. Another friend made it and used a drop or two of Smoke instead of using the grill. She said it was also outstanding. My family can't get enough of this.

  • gracie5107 Posted: 12/09/09
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    Very good, with some short cuts. I just chopped the potatos and added frozen corn to the step where the onions were sauteed in butter and followed the rest of the recipe from there.

  • nlrutecki Posted: 01/08/10
    Worthy of a Special Occasion

    This has all the hot creamy richness required to satisfy that desire for a hearty winter meal. The flavors were wonderful. My only hesitation with fixing the meal is the time required to chop and prepare the potatoes and corn. I'll definitely make it again, but only on a night when I'm not pressed for time.

  • gowings Posted: 02/24/10
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    Didn't care for this one. The soup would have been too runny if I hadn't tossed about half of it into the blender. -- I like my chowder with a little body. The thyme gave it a kind of funky/musty flavor. Overall, just not worth the effort.

  • muravnick Posted: 08/27/10
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    This is easy to make and really good! Have made it several times and will make it again soon!

  • Rebecca111 Posted: 01/15/11
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    This was a great recipe! There was no fresh corn in stock, so I used canned corn instead which worked just great! I grilled the potatoes and corn on my panini grill for 15 minutes! Excellent dish, I will definitely make it again

  • AlyBoudreau18 Posted: 08/16/11
    Worthy of a Special Occasion

    This was the best corn chowder I have ever eaten. Hands down. I can't understand how its less than 300 calories a serving... it is so rich! It was a little bit of work with grilling the corn and potatoes but totally worth the flavor. I will totally make it again, probably for company. I agree that it would be delicious with crabmeat or lobster - the buttery sweet flavor could totally support it - but it wouldnt be vegetarian!

  • MonAmie Posted: 09/19/11
    Worthy of a Special Occasion

    Amazing soup! Grilling the corn was key as it gave a bit of a smoky flavor to the dish. I did, however, just saute the potatoes when it was time to do the onion (just let it cook a little longer before adding everything else so the potato could cook). Didn't actually think it did much for the soup to puree that one cup of corn beforehand (I'd probably save myself some time by leaving that step out in the future). My husband is a big meat eater, so I felt inclined to add some extra lean ground turkey (that I cooked beforehand). Made the soup a lot more chunky (more like the inside of a chicken pot pie), but it was still delicious and a big hit with him. Since it was so thick, I threw the leftovers in a casserole dish the next night, topped it with some low-fat biscuit dough (in the tube at the store), and baked it for about 20 minutes. Turned out great!

  • flowbleu Posted: 02/27/12
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    Delicious with that subtle heat from the red pepper and favor from the charring! Great on a chilly day!

  • PhoofieMoMo Posted: 11/01/12
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    I loved the soup! However, I hate changing a recipe for the first time trying it. I did not have fresh corn on the cob, used frozen corn. Perfect! Also, I add 1/2 tsp of liquid smoke and smoky paprika, onion powder, and garlic power. In addition, I did not have Half-and-Half. I used Original unsweetened Almond milk. I have one thing to say...AMAZING FLAVORS! My son loved it! Thank you for an amazing recipe.

  • ChefKen72 Posted: 10/29/12
    Worthy of a Special Occasion

    Turned out really good! Did not peel potatoes, cubed, boiled and drained. Used canned corn at a rate of 1 can per ear, seemed to work out OK. Added a green pepper and fresh minced garlic to onion sauté. Put half of entire ingredients thru blender to make creamy, yet chunky soup. Aside from my zeal with the pepper grinder it was great and would make again.

  • EmmaLee75 Posted: 02/16/13
    Worthy of a Special Occasion

    Made this in winter so couldnt use the grill. Just roasted the corn and potatoes in a pan. Turned out really delicious. Will definitely make this again.

  • IsisKF Posted: 09/05/13
    Worthy of a Special Occasion

    Scrumptious soup! Perfect for a fall dinner! I had leftover grilled corn from a BBQ and I found this recipe to use it up. Boy, am I glad I did! Definitely the best soup I've ever made. I was too lazy to fire up the grill just for the potatoes, so I broiled them in the oven. I also used a stick blender to puree the corn. Even with these shortcuts, the soup was a fair amount of work. But, was it ever worth it! I served it with some fresh sourdough bread. Delicious! Next time, I may throw some shredded cooked chicken in to make a chicken corn chowder.

  • Dorseyl Posted: 08/12/13
    Worthy of a Special Occasion

    Fabulous! Okay, so I made a few changes -- green onion instead of white, garlic chives instead of regular chives and no thyme and I also used almond milk instead of 2% and forewent the half and half -- but I don't it compromised the taste or consistency at all! I expected it to but was pleasantly surprised by how great it turned out. I will DEFINITELY make this again!

  • KCSeattle Posted: 09/26/13
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    Really good. I used frozen corn and roasted it in the oven. This did take awhile to make, but was worth it. Perfect for this cold night.

  • JenBaum Posted: 06/16/14
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    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!!

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