grilled corn and potato chowdah

Ingredients

1 pound small red potatoes, quartered

1 tablespoon salt, divided

3 tablespoons softened butter, divided

6 ears shucked corn

Cooking spray

3/4 cup finely chopped onion

1/8 teaspoon ground red pepper

3 cups 2% reduced-fat milk

1/2 cup half-and-half

2 thyme sprigs

3 tablespoons finely chopped chives

1 1/2 teaspoons chopped fresh thyme

1/2 teaspoon freshly ground black pepper 

Instructions

1. Preheat grill to medium-high heat.

2. Place potatoes and 2 teaspoons salt in a saucepan; cover with water. Bring to a boil; cook 2 minutes. Remove from heat. Let potatoes stand in hot water 5 minutes. Drain; cut into 1/4-inch cubes.

3. Melt 1 tablespoon butter; brush evenly over corn. Place corn on grill rack coated with canola oil. Place potatoes on a grill pan. Grill corn and potatoes 15 minutes or until slightly charred, turning occasionally. Cool corn slightly; cut kernels from cobs. Place 1 cup corn kernels in a food processor; process until smooth.

5. Melt remaining 2 tablespoons butter in a medium saucepan over medium-high heat. Add onion; sauté 3 minutes, stirring occasionally. Add remaining 1 teaspoon salt and red pepper; cook for 30 seconds, stirring frequently. Stir in potatoes, remaining corn kernels, pureed corn, milk, half-and-half, and thyme sprigs; bring to a simmer. Reduce heat; simmer 20 minutes, stirring occasionally. Discard thyme sprigs. Stir in chives and remaining ingredients.

*Adapted from Cooking Light