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A perfect way to use up bountiful fresh corn, this Grilled Corn and Potato Chowder is the perfect summer soup.

Grilled Corn and Potato Chowder | www.tasteandtellblog.com

We have hit that time of year where you start seeing pumpkin recipes mixed in with the ice cream recipes. And hot-weather salad recipes with hearty soup recipes.

We have hit that “it’s still summer but we are looking forward to fall” time, where there really are no rules when it comes to food.

Except I still have a rule. You must take advantage of the fresh produce while you can.

I love fall as much as the next girl. Bring on the pumpkin, the hot chocolate, the boots and layered clothes. But while the temperatures are still in the 90s and the farmer’s market is bustling, you’d be crazy to let the last tastes of summer pass you by. The tomatoes, the corn, the zucchini. And the peaches are mighty fine here in Utah right now!!

So I’ve got a compromise for you today. Fresh corn. But wrapped up in a warm and comforting soup. I am a believer that soup is made to be eaten year round, anyway, regardless of the weather. And while you technically could wait until the depths of winter and make this with frozen corn, you really can’t beat fresh corn, straight off the cob.

This soup is the perfect way to get in the last of the summer produce!

Grilled Corn and Potato Chowder | www.tasteandtellblog.com

Grilled Corn and Potato Chowder
Prep time
Cook time
Total time
A perfect way to use up bountiful fresh corn, this soup is the perfect summer soup.
Serves: 4-6 servings
  • 3 ears of corn
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 4 cups chicken broth
  • 1½ lbs russet potatoes, peeled and diced into a ½-inch dice
  • 1 cup milk, divided
  • 1 teaspoon garlic powder
  • Salt and pepper
  • ⅓ cup all-purpose flour
  • Chopped chives
  1. Heat a grill to medium heat. Shuck and clean the corn and grill until lightly charred, about 15 minutes. Allow to cool, then cut the kernels from the cobs.
  2. Heat the olive oil in a Dutch oven or large pot. Add the onion and cook until translucent, about 5 minutes. Stir in the chicken broth and the potatoes. Cover and cook until the potatoes are tender, about 15 minutes.
  3. Stir in ½ cup of the milk and the grilled corn. Season with the garlic powder and salt and pepper to taste. In a small bowl, whisk together the remaining ½ cup milk and the flour and pour into the soup. Cook until slightly thickened. Serve topped with chopped chives.

More fresh corn inspiration:

Grilled Corn and Green Chile Dip | www.tasteandtellblog.com

Grilled Corn and Green Chile Dip

Grilled Corn and Black Bean Salad | www.tasteandtellblog.com

Grilled Corn and Black Bean Salad

Mexican Style Grilled Corn | www.tasteandtellblog.com

Mexican Style Grilled Corn

Around the Web:
Tomato-Less Sweet Corn Salsa from Bake Your Day
Hot Corn Dip from Baked Bree
Cumin Avocado Corn Salsa from With Style and Grace

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12 Responses to Grilled Corn and Potato Chowder

  1. This soup sounds like such a delight! Lovely recipe!

  2. Corn and potatoes are always on hand in my house, I would love to re create this at home to say good by to winter in Australia!

  3. Tieghan says:

    I love your soup! It is the perfect balance between summer and fall, which is sometimes hard to achieve! I agree though, take advantage of the produce well it is here. This looks like the perfect soup in my eyes!

  4. Joanne says:

    I am all about transition meals like this! A little bit of fall and summer all in one bowl.

  5. Kathy says:

    Your soup looks delicious! This time of year is difficult to plan menus because some days are cooler and others are just as hot as summer! This soup looks like the great in-between meal!

  6. Corn chowder is my absolute favorite soup on this earth. So I love the twist with the grilled corn! It definitely still speaks of summer but summer longing for fall. My kind of meal!

  7. This soup looks fantastic! I just picked some ears of corn from our garden so I think I found some use for it! :)

  8. Chels R. says:

    I love love love this chowder!!! I’m making this…very very soon!

  9. What a comforting bowl of soup! It’s 100 degrees in LA but I’ll still stuff my face with this!

  10. Made a batch this past Sunday. Didn’t like how the “fresh” corn looked at my local supermarket so I pan-fried defrosted frozen corn in a little olive oil until the edges started to caramelize, then continued with the remaining recipe. Even with my using rice milk (for a dairy-free version) it was still delicious!

  11. Nutmeg Nanny says:

    Oh yum :) nothing says cozy better than chowder! This looks wonderful

  12. What a gorgeous chowder Deborah! Can’t wait to give this a try :)

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