Grilled Corn Potato Chowder perfect for chilly Fall afternoons. Rich, thick and chock full of grilled corn kernels, tender potato chunks, and crisp bacon bits, it’s the epitome of comfort food!
We’re starting to see cooler weather here in our neck of the woods and I am so excited to finally be able to jump on the Fall soup trail. A piping hot bowl of soup is my perfect idea of heaven on earth and I love it so much I could, in fact, live on it and crusty bread alone.
I have a long list of favorite soups on our dinner rotation but this grilled corn potato chowder is definitely one G and I indulge often. Rich, creamy and just plain good, it’s bound to be everyone’s favorite, too!
Chock full of sweet corn kernels, tender potato chunks, and crisp bacon bits, this chowder has the makings of a truly amazing soup. The grilled corn adds a delicious hint of smoky flavor while a generous pinch of cayenne pepper kicks it up with a touch of spice. You skip the grilling the fresh corn if you’re really pressed for time but I highly recommend the extra effort. It’s such a simple step and takes but a few minutes on a grill pan (or any heavy duty pan you have) yet it totally takes this soup from delicious to outright amazing.
This grilled corn potato chowder is a quick and delicious comfort food that’s perfect for chilly Fall afternoons. Serve it with crusty bread and a crisp salad on the side and you have a hearty lunch meal the whole family is sure to love. Enjoy!
- 4 ears sweet corn, shucked
- 1 tablespoon olive oil
- ½ pound (about 6 slices bacon), finely chopped
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 4 cups chicken broth
- 2 large potato, peeled and cubed
- 1 bay leaf
- ¼ teaspoon cayenne pepper
- salt and freshly-ground pepper to taste
- 1½ cups milk
- ⅓ cup flour
- ¼ cup green onions, chopped
- Lightly brush corn ears with olive oil. Over medium-high heat, heat a grill or cast iron skillet until very hot. Place the corn in the pan and using tongs, cook for about 6 to 8 minutes, turning on sides as needed, or until corn is nicely charred.
- On a cutting board, place an ear of grilled corn flat on and cut down one side of the cob to remove the kernels. Turn the cob so the cut side is on the bottom and continue cutting and turning until all the kernels are removed. Repeat with the remaining corn ears. Discard the cobs and set aside corn kernels.
- In a large, heavy-bottomed pot over medium heat, add bacon. Cook, stirring occasionally until it renders fat and crisps. With a slotted spoon, remove from pan and drain on paper towels. Add onions and cook, stirring regularly, for about 2 to 3 minutes or until softened. Add garlic and cook, stirring regularly, for about 1 minute.
- Add chicken broth and bay leaf . Bring to a boil. Add potatoes and cook for about 5 to 7 minutes or until halfway cooked. Add grilled corn, reserving about ¼ cup for garnish if desired.
- Lower heat and add 1 cup of the milk. Add cayenne pepper and season with salt and pepper to taste. Simmer for about 2 to 3 minutes.
- In a bowl, combine the remaining ½ cup milk and flour. Stir until smooth. Gently add mixture to pot, whisking vigorously to prevent lumps. Continue to cook for about 7 to 10 minutes or until liquid is thickened, potatoes are tender and corn is soft. Add bacon, reserving about 2 tablespoons, and stir. To serve, ladle into serving bowls, garnish with reserved grilled corn, bacon and green onions. Serve hot.