Grilled Corn Chowder Recipe

Grilled Corn Chowder Recipe

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Grilled Corn Chowder

A Smoky and Creamy Summer Soup

This Grilled Corn Chowder is a wholesome and comforting dish packed with smoky grilled corn, tender vegetables, and a creamy yet balanced broth. It’s perfect for using fresh summer corn and comes together easily for a nourishing meal the whole family will love.

PREP TIME: 15 minutes
COOK TIME: 25 minutes
COURSE: Main Course
CUISINE: American
SERVINGS: 4 servings

EQUIPMENT:

  • Grill or grill pan
  • Large pot or Dutch oven
  • Knife and cutting board
  • Wooden spoon
  • Blender or immersion blender
  • Ladle

INGREDIENTS:

  • 4 ears fresh corn, husked
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 medium red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 3 cups low-sodium vegetable broth
  • 1 cup unsweetened almond milk (or low-fat milk)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley or chives for garnish

INSTRUCTIONS

Step 1: Grill the Corn

  1. Preheat the grill to medium-high heat.
  2. Place the husked corn directly on the grill and cook for 8-10 minutes, turning occasionally, until lightly charred.
  3. Remove from the grill and allow to cool slightly. Slice the kernels off the cob and set aside.

Step 2: Sauté the Vegetables

  1. In a large pot or Dutch oven, heat olive oil over medium heat.
  2. Add diced onion and red bell pepper. Sauté for 4-5 minutes until softened.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Add the diced potatoes and cook for another 2 minutes.

Step 3: Simmer the Chowder

  1. Add the grilled corn kernels, vegetable broth, smoked paprika, and dried thyme to the pot.
  2. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
  3. Use an immersion blender to partially blend the soup for a creamy texture, leaving some chunks for heartiness (or carefully transfer half to a blender and blend before returning to the pot).
  4. Stir in the almond milk and season with salt and black pepper to taste. Simmer for an additional 2-3 minutes.

Step 4: Garnish and Serve

  1. Ladle the grilled corn chowder into serving bowls.
  2. Garnish with chopped fresh parsley or chives.
  3. Serve warm and enjoy your smoky, creamy Grilled Corn Chowder!

TIPS:

  • For added protein, stir in cooked shredded chicken or white beans.
  • If you prefer a richer chowder, substitute part of the milk with light coconut milk.
  • Add a pinch of red pepper flakes for a subtle kick of heat.

KEYWORD: Grilled Corn Chowder, Healthy Soup, Summer Recipe

Author

  • Hello, I'm Brandt, a Certified Grillmaster, chef, and culinary enthusiast with a lifelong passion for creating exceptional flavors through grilling and cooking. Over the past 30 years, I've honed my barbecue skills on a wide range of smokers, grills, and culinary techniques. I've served as a BBQ judge and earned awards and recognition for my achievements in the world of barbecue.

    I'm also an author, writer, and contributor to sites such as Fine Cooking, The Food Chronicles, My Tasty Dish, and The Cooking. I'm dedicated to sharing my expertise and guiding you on your culinary journey.

    Join me as we dive deep into the art of grilling, where I'll be unveiling my time-tested tips and secret recipes that bring people together, one sizzle at a time!

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Last updated: February 16, 2026