Soups, Stews, and Chilis
Grilled Corn Chowder

If you like a smoky flavor and you like chowder, then you’ll love this grilled corn chowder—especially if you grill the corn with wood chips. The open flame seems to intensify the sweetness of all the vegetables.
Grilled Corn Chowder Recipe
Grilled Corn Chowder
Recipe Notes
- Yield: Serves 4 to 6
- Method: Direct Grilling
Ingredients
- 3 ears of corn, shucked
- 1 medium-size onion, peeled and quartered (leave the root end on)
- 1 medium-size green bell pepper or poblano pepper
- 1 medium-size red bell pepper
- 2 tablespoons olive oil or melted butter, or more as needed Salt and freshly ground black pepper
- 2 medium-size all-purpose potatoes, peeled and cut into 1/4-inch dice
- 2 tablespoons all-purpose flour
- 1/2 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme
- 4 cups homemade chicken or vegetable stock or canned low-sodium broth
- 1 bay leaf
- 3/4 cup heavy cream or half-and-half
- 2 tablespoons chopped fresh flat-leaf parsley (optional), for garnish
You'll Also Need:
- 1 cup wood chips, soaked for 1 hour in cold water to cover, then drained
Recipe Steps
1: Set up the grill for direct grilling and preheat to high. If using a gas grill, place the wood chips in the smoker box.
2: When ready to cook, if using charcoal, toss the wood chips on the coals. Brush the corn, onion, and bell peppers with a little olive oil and season with salt and black pepper to taste. Arrange the vegetables on the hot grate and grill, turning with tongs, until nicely charred on all sides, 16 to 20 minutes for the bell peppers, 10 to 12 minutes for the onion quarters, and 8 to 12 minutes for the corn. As they cook, baste the vegetables with additional olive oil and season them with more salt and black pepper. As they are done, transfer the vegetables to a platter to cool.
3: Cut the corn kernels off the cobs and place them in a large saucepan. Using a paring knife, scrape the charred skin and burned bits off the bell peppers and onion (don’t worry about removing every last bit). Core and seed the bell peppers and cut them into 1/4-inch dice. Cut the onion quarters into thin crosswise slices, discarding the roots. Add the bell peppers and onion to the corn in the saucepan.
4: Stir the potatoes, flour, and thyme into the vegetables and cook over medium-high heat for 2 minutes, stirring frequently to prevent burning. Add the stock and bay leaf and bring to a boil, then reduce the heat to low and cook, uncovered, at a gentle simmer until the potatoes are cooked, 8 to 10 minutes. Stir in the cream and cook for 2 minutes longer. Season the soup with salt and black pepper to taste and remove it from the heat. Remove and discard the bay leaf.
5: Spoon the chowder into bowls, sprinkle the parsley (if using) on top, and serve at once.