Get ready to tantalize your taste buds with a bowl of comfort that screams summer! Our Grilled Corn Potato Chowder is a delightful fusion of smoky grilled corn and creamy potatoes, creating a dish that is not only hearty but also bursting with flavor. Perfect for a cozy evening or a casual get-together, this chowder is sure to impress your family and friends. With just a few simple ingredients and a quick cooking time, you’ll find yourself returning to this recipe time and time again. Dive into the details below and discover how to create this mouthwatering chowder that’s destined to become a new favorite!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 ears of corn, grilled and kernels removed
- 2 medium potatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tsp thyme
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Begin by preparing the corn. Preheat your grill to medium-high heat. Place the ears of corn directly on the grill grates and cook for about 10-15 minutes, turning occasionally, until the corn is charred and cooked through. Remove from the grill and allow to cool slightly before using a sharp knife to carefully cut the kernels off the cob. Set the kernels aside.
- While the corn is grilling, prepare the other ingredients. Peel and dice the potatoes into small cubes. Chop the onion and mince the garlic. This will help the cooking process go smoothly.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the diced potatoes to the pot and stir to combine with the onion and garlic. Cook for another 2-3 minutes, allowing the potatoes to absorb some of the flavors.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Allow the potatoes to cook for about 15 minutes, or until they are tender when pierced with a fork.
- Once the potatoes are tender, add the grilled corn kernels, heavy cream, and thyme to the pot. Stir to combine and let the chowder simmer for an additional 5 minutes to heat through and meld the flavors.
- Season the chowder with salt and pepper to taste. Stir well and adjust the seasoning as needed.
- To serve, ladle the chowder into bowls and garnish with chopped chives for a fresh touch. Enjoy your delicious Grilled Corn Potato Chowder!
Tips
- Grill the Corn to Perfection: For the best flavor, ensure your grill is preheated to medium-high heat. The charred bits add a smoky depth to the chowder, so don’t rush this step!
- Prep Ahead: While the corn is grilling, take advantage of the time to chop your onions, garlic, and potatoes. This will streamline your cooking process and keep everything moving smoothly.
- Use Fresh Ingredients: Whenever possible, opt for fresh corn and seasonal potatoes. Fresh ingredients will elevate the taste of your chowder and make it even more delicious.
- Adjust the Creaminess: If you prefer a lighter chowder, you can substitute half of the heavy cream with additional vegetable broth or use a lower-fat alternative.
- Garnish for Flavor: Don’t skip the chives! They add a fresh, oniony kick that complements the chowder beautifully, enhancing both presentation and flavor.
- Make it Your Own: Feel free to add other vegetables like bell peppers or carrots, or even some cooked bacon for a smoky twist. This chowder is versatile and can be customized to suit your taste!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 8g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
