Grilled Corn Potato Chowder. Wine note: Our creamy Grilled Corn and Potato Chowder calls for a smooth, full-bodied white, like a French chardonnay. Grilled Corn Potato Chowder with grilled corn, potato, and crisp bacon bits. Rich, creamy, and hearty, it's the epitome of comfort food!

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. You can have Grilled Corn Potato Chowder using 18 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Grilled Corn Potato Chowder

Prepare 1 ounce of oil.
You need 3-4 slices of bacon -diced 1/4"(cold bacon dices easier than room temprature)-I love bacon so I use four:).
Prepare 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.
It's 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.
It's 1 of each jalapeno- diced finely.
It's 1 pound of potatoes - diced 1/4".
Prepare 32 ounces of chicken stock.
Prepare 1/3 cup of flour.
Prepare 1 teaspoon of salt.
You need 1/4 teaspoon of black pepper.
It's 1/4 teaspoon of thyme.
It's 1 teaspoon of sugar.
It's 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.
Prepare 1 cup of cream or half and half or milk (Milk came out great and cream tasted the best:).
You need 3 tablespoon of cilantro- chopped.

Don't forget to check out this Bacon Cheeseburger Chowder, as well! I love a good chowder, and corn chowder is one of my favorites. I've tried a lot of corn chowder recipes over the years, and this Grilled Corn and Potato Chowder recipe is the one I always come back to. Heat a charcoal or gas grill to medium-heat.

Grilled Corn Potato Chowder step by step

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..

Remove from heat; wrap pepper in foil. When corn is cool enough to handle, cut kernels from cob. Remove charred skin from pepper and chop. Season with salt and pepper and stir to combine. In a large saucepan, heat butter over medium-high heat.