Roasted Corn and Potato Chowder

This soup was delicious! I found the recipe in the current issue of Cooking Light. Next time I make this, I'm going to add chicken broth and puree more of the corn. The actual recipe calls for the corn and potatoes to be cooked on an outdoor grill. I don't have one of those, but I do have an amazing grill pan that is a nice substitute. It's seasoned enough that it gave the corn and potatoes a nice smoky flavor.

Grilled Corn and Potato Chowder
1 lb small potatoes (quartered)
salt
4 tbsp butter, divided
4 ears corn, shucked
3/4 cup finely chopped onion
1/8 tsp cayenne pepper
3 cups 2% reduced-fat milk
1/2 cup half-n-half
2 thyme sprigs
3 tbsp finely chopped chives
1 1/2 tsp chopped fresh thyme
1/2 tsp freshly ground black pepper

Heat grill pan over medium high heat.

Place potatoes in large soup pot, cover with water and add salt. Bring to a boil; cook 5 minutes. Drain potatoes, return to pot and coat with olive oil. Put potatoes on grill pan and cook until lightly browned, stirring occasionally, about 10 minutes. Remove potatoes from heat and set aside.

Spread small pats of softened butter to ears of corn (about 1/2 tablespoon each). Put corn on grill at medium high heat and cook until lightly browned on all sides, rotating occasionally (about 15 minutes). Remove from heat and let cool. Slice corn away from cob. Puree one cup of the corn kernals in a food processor.

Reheat soup pot and melt 2 tablespoons butter. Add onion and cook, stirring frequently, about 3 minutes. Season with salt and a dash of cayenne pepper. Add potatoes, corn kernals and puree, milk, half-n-half, and thyme sprigs; bring to a simmer. Reduce heat; simmer 20 minutes, stirring occasionally. Discard thyme sprigs. Stir in chives and remaining ingredients.