Vegetarian

Ritzy Corn and Potato Chowder

Prep time: 15 minutes | Cook time: 50 minutes | Serves 4

4 ears corn, shucked

2 tablespoons canola oil

1½ teaspoons sea salt, plus additional to season the corn

½ teaspoon freshly ground black pepper, plus additional to season the corn

3 tablespoons unsalted butter

1 small onion, finely chopped

2½ cups vegetable broth

1½ cups milk

4 cups diced potatoes

2 cups half-and-half

1½ teaspoons chopped fresh thyme

1. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 12 minutes. Select START/STOP to begin preheating.
2. While the unit is preheating, brush each ear of corn with ½ tablespoon of oil. Season the corn with salt and pepper to taste.
3. When the unit beeps to signify it has preheated, place the corn on the Grill Grate and close the hood. GRILL for 6 minutes.
4. After 6 minutes, flip the corn. Close the hood and continue cooking for the remaining 6 minutes.
5. When cooking is complete, remove the corn and let cool. Cut the kernels from the cobs.
6. In a food processor, purée 1 cup of corn kernels until smooth.
7. In a large pot over medium-high heat, melt the butter. Add the onion and sauté until soft, 5 to 7 minutes. Add the broth, milk, and potatoes. Bring to a simmer and cook until the potatoes are just tender, 10 to 12 minutes. Stir in the salt and pepper.
8. Stir in the puréed corn, remaining corn kernels, and half-and-half. Bring to a simmer and cook, stirring occasionally, until the potatoes are cooked through, 15 to 20 minutes.
9. Using a potato masher or immersion blender, slightly mash some of the potatoes. Stir in the thyme, and additional salt and pepper to taste.