1. Home >
  2. Recipes >
  3. Grilled Corn Chowder

Grilled Corn Chowder

  • Servings: 4
  • Course: Soups & Salads

Here's an easy way to remove the skins from chile peppers. Brown chile pepper on the grill. Overwrap the browned pepper in aluminum foil and seal the edges. The pepper steams in the packet, loosening the skin so it peels off easily. Aluminum foil makes cleanup quick and easy, too. Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 4 ears fresh sweet corn, husked and silks removed
  • 1 poblano pepper, halved, seeded and membranes removed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 14-1/2-ounce can reduced-sodium chicken broth
  • 1 medium potato, peeled and cubed (1 cup)
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups half-and-half or milk
  • Fresh snipped basil, optional
  • Lime wedges, optional
  • Aluminum foil


Step 1

Heat a charcoal or gas grill to medium-heat. Grill corn and chile pepper halves, cut-side-down, over medium-high heat for 12 to 16 minutes more or until pepper is charred and corn is tender. Remove from heat; wrap pepper in aluminum foil. When corn is cool enough to handle, cut kernels from cob. Remove charred skin from pepper and chop. Set aside.

Step 2

In a large saucepan heat oil over medium heat. Add onion and garlic. Cook until tender, about 5 minutes. Add cumin; cook until fragrant, about 30 seconds. Stir in 1 1/2 cups of the grilled corn, the chicken broth and potato. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes, stirring occasionally.

Step 3

In a small bowl combine flour, salt, and pepper. Stir half-and-half into flour mixture until smooth. Gradually stir into chicken broth mixture. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Using an immersion blender; puree mixture until smooth. Top with remaining grilled corn kernels, chopped pepper and fresh snipped basil,

Step 4

To serve, top with remaining corn, chopped peppers, fresh snipped basil, if desired. Pass with lime wedges. Makes 4 servings.

Back to top


Back to top