Grilled Corn Potato Chowder. Enjoy Our Deliciously Crafted Well Yes!® Sweet Potato Corn Chowder Today. Place corn on grill rack coated with cooking spray. Place potatoes in grill basket coated with cooking spray.

Just before the potato has finished cooking, add the corn in (just to heat it through). While the potato is cooking, heat olive oil in a small fry pan over high heat. Remove fry pan from the heat and set aside. You can cook Grilled Corn Potato Chowder using 18 ingredients and 6 steps. Here is how you cook that.

Ingredients of Grilled Corn Potato Chowder

It's 1 ounce of oil.
Prepare 3-4 slices of bacon -diced 1/4"(cold bacon dices easier than room temprature)-I love bacon so I use four:).
It's of Note. If using turkey bacon add 2 ounce oil in place of the one ounce to aid in browning and making the compound roux.
Prepare 8 ounces of sweet onion -- diced 1/4".
You need 1/2 of of red bell pepper –diced 1/4”.
You need 4 cloves of garlic -chopped.
Prepare 1 of each jalapeno- diced finely.
You need 1 pound of potatoes - diced 1/4".
Prepare 32 ounces of chicken stock.
Prepare 1/3 cup of flour.
Prepare 1 teaspoon of salt.
It's 1/4 teaspoon of black pepper.
It's 1/4 teaspoon of thyme.
Prepare 1 teaspoon of sugar.
Prepare 3 ears of corn, peeled, oiled, seasoned with a little salt, grilled to a light brown color, and striped from the cob.
Prepare of Note 12 ounces of can corn will work in place of grilled corn.
You need 1 cup of cream or half and half or milk (Milk came out great and cream tasted the best:).
It's 3 tablespoon of cilantro- chopped.

A perfect way to use up bountiful fresh corn, this Potato Corn Chowder is the perfect end of summer soup. Or freeze extra grilled corn for a delicious soup all winter long. If you love chowder, you'll also love this Crock Pot Corn Chowder. Don't forget to check out this Bacon Cheeseburger Chowder, as well!

Grilled Corn Potato Chowder instructions

Heat a 5qt.sauce pan with one ounce of oil Brown the diced bacon in a large 5qt.sauce..
Sauté onion, red bell pepper, garlic and jalapeno until limp with browned bacon (do not get to hot) about 3 minutes.
Dust w/ flour and stir together. (This is a compound roux).
Add corn, potatoes,milk and chicken stock to the pot season with salt, pepper, sugar and thyme, and bring to a boil..
Simmer over medium heat until potatoes are tender, (about 15-20 minutes). Adjust seasoning as needed and add the chopped parsley or cilantro..
Note. If using turkey bacon add 2 ounce oil in place of the oneounce to aid in browning and making the compound roux..

Preheat outdoor grill for medium-high heat. Cool slightly and cut kernels from cobs. Heat a charcoal or gas grill to medium-heat. Remove from heat; wrap pepper in foil. When corn is cool enough to handle, cut kernels from cob.