Grilled Corn and Potato Chowder Recipe

Name: Grilled Corn and Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb small red potato, quartered; 1 tablespoon salt, divided; 3 tablespoons softened butter, divided; 4 ears shucked corn; cooking spray; ¾ cup finely chopped onion; ⅛ teaspoon ground red pepper; 3 cups 2% low-fat milk; ½ cup half-and-half; 2 fresh thyme sprigs; 3 tablespoons finely chopped chives; 1 ½ teaspoons chopped fresh thyme; ½ teaspoon fresh ground black pepper

Servings: persons

1 lb small red potato, quartered
1 tablespoon salt, divided
3 tablespoons softened butter, divided
4 ears shucked corn
cooking spray
¾ cup finely chopped onion
⅛ teaspoon ground red pepper
3 cups 2% low-fat milk
½ cup half-and-half
2 fresh thyme sprigs
3 tablespoons finely chopped chives
1 ½ teaspoons chopped fresh thyme
½ teaspoon fresh 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.
4
Bring to a boil; cook 2 minutes.
5
Remove from heat.
6
Let potatoes stand in hot water 5 minutes.
7
Drain; cut into 1/4-inch cubes.
8
Melt 1 tablespoon butter; brush evenly over corn.
9
Place corn on grill rack coated with cooking spray.
10
Place potatoes in grill basket coated with cooking spray.
11
Grill corn and potatoes 15 minutes or until slightly charred, turning occasionally.
12
Cool corn slightly; cut kernels from cobs.
13
Place 1 cup corn kernels in a food processor; process until smooth.
14
Melt remaining 2 tablespoons butter in a medium saucepan over medium-high heat.
15
Add onion; saute 3 minutes, stirring occasionally.
16
Add remaining 1 teaspoon salt and red pepper; cook for 30 seconds, stirring frequently.
17
Stir in potatoes, remaining corn kernels, pureed corn, milk, half-and-half, and thyme sprigs; bring to a simmer.
18
Reduce heat; simmer 20 minutes, stirring occasionally.
19
Discard thyme sprigs.
20
Stir in chives and remaining ingredients.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb small red potato, quartered, 1 tablespoon salt, divided, 3 tablespoons softened butter, divided, 4 ears shucked corn, and more.

Yes, Grilled Corn and Potato Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Corn and Potato Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions