Grilled Corn Chowder – Creamy, Cozy, and Full of Flavor
There’s nothing more satisfying than a warm, creamy soup that feels both hearty and fresh. This Grilled Corn Chowder with Potatoes hits that sweet spot!! It’s perfectly, rich, comforting, and packed with the sweet, smoky flavor of vegetables straight off the grill.
Grilling the corn, jalapeños, red bell pepper, and onion adds a layer of depth that elevates the soup beyond ordinary chowder. The slight char on each piece brings a subtle smokiness and natural sweetness that plays beautifully with the creamy base. Every spoonful delivers a balance of soft, velvety potatoes and tender, slightly crisp vegetables.
The heart of this chowder is the potato-thickened broth. By simmering the potatoes and then partially blending them, the soup gains a luscious, silky texture while still keeping some bite. Adding cream at the end softens the edges, giving the chowder a gentle richness without feeling heavy.
This chowder is perfect for any night (no matter what season) you want something cozy yet full of flavor. It’s a step above your standard corn soup thanks to the grill marks and smoky undertones. Overall, it’s proof that with a few well-chosen techniques, like grilling vegetables and thickening the base with potatoes, you can take simple ingredients and turn them into something worth lingering over. This Grilled Corn Chowder isn’t just a soup; it’s a bowl of warmth, flavor, and a little bit of summer, even on the chilliest of nights.
Grilled Corn Chowder
Ingredients
- 4 ears fresh corn husked
- 1 jalapeño halved and seeded
- 1 red bell pepper halved and seeded
- 1 small white onion halved
- 2 tbsp olive oil
- salt and pepper to taste
- 2 tbsp butter
- 2 cloves garlic minced
- 2 medium russet potatoes peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp smoked paprika
Instructions
- Preheat a grill or grill pan over medium-high heat. Brush 4 ears fresh corn, 1 jalapeño, 1 red bell pepper and 1 small white onion with 2 tbsp olive oil and season lightly with salt and pepper.4 ears fresh corn, 1 jalapeño, 1 red bell pepper, 1 small white onion, 2 tbsp olive oil
- Grill corn until charred in spots, about 10 minutes, turning occasionally. Grill jalapeño, bell pepper, and onion until softened and lightly charred, about 6–8 minutes.
- Remove from grill and allow to cool slightly. Cut kernels off corn cobs, dice jalapeño, red bell pepper, and onion. Set aside.
- In a large pot, melt 2 tbsp butter over medium heat. Add 2 cloves garlic and cook 1 minute until fragrant.2 tbsp butter, 2 cloves garlic
- Add diced 2 medium russet potatoes and 4 cups chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10–12 minutes. Use an immersion blender to partially blend the potatoes, leaving some chunks for texture.2 medium russet potatoes, 4 cups chicken broth
- Stir in grilled corn, jalapeño, bell pepper, and onion. Add 1 cup heavy cream and 1 tsp smoked paprika.1 cup heavy cream, 1 tsp smoked paprika
- Simmer for another 20-25 minutes to meld flavors. Taste and adjust seasoning with salt and pepper.salt and pepper
- Ladle chowder into bowls and serve warm.
