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Grilled Corn Chowder

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Grilled Corn Chowder


  • 4 cups (500 ml) Grilled Corn (use steamed corn if you cannot grill)

  • 4 cups (500 ml) unsweetened coconut milk

  • 1 ½ cups (375 ml) vegetable broth

  • 3 sprigs of thyme

  • 3 tablespoons of extra virgin olive oil

  • 2 cloves garlic, minced

  • 1 medium yellow onion, diced

  • 2 celery stalks, diced

  • 1 teaspoon salt

  • 1 teaspoon freshly ground pepper

  • 1 tablespoon chopped fresh chives

  • 1 tablespoon chopped fresh chervil


  1. 1. Preheat BBQ grill. Peel and rinse the corn. Grill the corn over-high heat, lightly charring the outside. It should take from 8 to 10 minutes.

  2. 2. Let the corn cool slightly and then cut off the kernels. You should have 4 cups of grilled kernels.

  3. 3. In a medium saucepan, combine the coconut milk, vegetable broth, thyme and bring to simmer. Add the corn kernels and let simmer for approximately 5 minutes.

  4. 4. In a large soup pot, heat the olive oil, add the minced garlic, onion, celery, ½ teaspoon of salt, ½ teaspoon of the black pepper.

  5. 5. Cook for 5 minutes or until soft but not brown. Add the coconut milk-corn mixture.

  6. 6. Bring the soup to a low simmer and cook for 10 minutes. Season with the remaining ½ teaspoon of salt and ½ teaspoon of pepper.

  7. 7. Add the chives and chervil and stir. Serve warm.

  8. 8. Drizzle a filet of EVOO over every serving.

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