Grilled Corn and Potato Chowder

Adding fresh grilled corn and herbs to this creamy, low-fat chowder adds a richer flavor to the soup.
Preheat the grill to medium-high heat.Place the grill basket on the grill rack.Put the potatoes and 2 teaspoons of salt in a saucepan; cover with water. Bring to a boil; cook for 2 minutes. Remove from heat. Let the potatoes stand in hot water for 5 minutes. Drain; cut into 1/4-inch-thick cubes.Melt 1 tablespoon butter; brush the corn evenly. Place the corn on a grate greased with cooking spray. Place the potatoes in a grilling basket greased with cooking spray. Roast the corn and potatoes on the grill for 15 minutes or until they are lightly browned, turning occasionally. Cool the corn slightly; cut out the kernels from the cobs. Put 1 cup corn kernels in a food processor; grind until smooth.Melt the remaining 2 tablespoons of butter in a medium saucepan over medium-high heat. Add the onion; simmer for 3 minutes, stirring occasionally. Add the remaining 1 teaspoon of salt and red pepper; cook for 30 seconds, stirring frequently. Add the potatoes, remaining corn kernels, mashed corn, milk, baking powder, and thyme sprigs; bring to a boil. Reduce heat; simmer 20 minutes, stirring occasionally. Discard the thyme sprigs. Add the green onions and other ingredients.Wine Note: Our grilled corn and potato chowder with cream turns out smooth and richly white, like a French chardonnay. Lulu B. In the 2008 Vin de Pays d'OC Chardonnay ($10), the fruitiness of apples is combined with buttery and smoky shades-it goes perfectly with grilled corn, and the acidity balances the creaminess. --Jeffrey Lindenmuth