Roasted Corn Chowder
Originally published September 24, 2013. Updated on 3/18/2021
With the weather (HOPEFULLY!) cooling down soon, it's probably a good time to post some cooler-weather recipes like this Roasted Corn Chowder!
Roasted Corn Chowder
This base recipe for corn chowder - from my book, "Sweet Corn Spectacular" - can be customized in many ways.
It requires a little bit of effort, but it’s very much worth it.
Roasting the corn before incorporating it into the chowder elevates the flavour in beautiful ways!
Garnishing Roasted Corn Chowder
Because this was for a corn-specific cookbook, I went really basic with the garnish, when it came to the photos - just slicing some kernels off a roasted ear of corn.
Generally, we have a bit more fun when serving this.
Crumbled, crispy bacon is amazing on this chowder.
Also: Shredded cheese. For me, it’s a toss up between some smoked cheese (Actually smoked, not smoke flavoured!), or a sharp cheddar cheese.
Either way, cheese goes great with the bacon, as well!
Then, I usually like something green: Fresh parsley, green onions, or chives are great, either alone or along with the bacon and/or cheese.
Go with whatever you like!
More Sweet Corn Recipes
Fan of sweet corn? I’ve got more recipes for you!
Beer Battered Corn on the Cob
Breakfast Corn Muffins
Corn-On-The-Cob-uccino
Hearty Corn & Black Bean Soup
Homemade Creamed Corn
How to Cook Corn on the Cob
Marie's Low Country Boil
Quick Sweet Corn Soda
Roasted Corn & Potato Salad
Roasted Corn Salsa for Canning
Roasted Corn Salsa Verde for Canning
Scalloped Corn
Southwest Hot Dish
Sweet Corn Bruschetta
Sweet Corn Ice Cream
Sweet Corn Panna Cotta
Sweet Corn Relish
This recipe is one of many spectacular sweet corn recipes featured in my cookbook, Maize Craze. It’s available here on my website, through Amazon, or through any major bookseller.
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Roasted Corn Chowder
Ingredients
- 6-6 ears Fresh sweet corn husks removed
- 3 tablespoon olive oil divided
- 2 cups water divided
- 2 ribs celery
- 1 small onion
- 4-5 Red potatoes cut into 1 inch chunks
- 1 ½ cups heavy cream divided
- salt and pepper
Instructions
- Prepare grill. Brush 3–4 corn cobs with 2 tablespoons olive oil, and grill corn until as “done” as you like (I prefer some dark grill marks but not an overall char). Set aside to cool.
- Using a sharp knife, carefully cut kernels off remaining ears of corn. Add kernels to a food processor or blender with 1 cup of the water. Puree until very smooth, about 2 minutes.
- In a medium pot over medium heat, cook celery and onion in remaining 1 tablespoon olive oil, stirring occasionally, until veggies are translucent and tender.
- Add corn puree, remaining cup of water, and potatoes. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 25 minutes.
- Carefully cut kernels off roasted cobs of corn.
- Add kernels to a food processor or blender and puree with ½ cup heavy cream until somewhat smooth, about 30 seconds.
- Add roasted corn puree and remaining heavy cream to the pot, and simmer until heated through.
- Season with salt and pepper to taste, serve hot!
Notes
Nutrition
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