Name: Roasted Corn Chowder
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 6-6 ears Fresh sweet corn (husks removed); 3 Tbsp olive oil (divided); 2 cups water (divided); 2 ribs celery; 1 small onion; 4-5 Red potatoes (cut into 1 inch chunks); 1 1/2 cups heavy cream (divided); salt and pepper

With the weather (HOPEFULLY!) cooling down soon, it's probably a good time to post some cooler-weather recipes like this 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!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

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5 from 1 vote

Roasted Corn Chowder

This Roasted Corn Chowder is light on the ingredients, but big on flavour. Roasting the corn before adding it to the soup gives it a wonderful depth.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Main Course, Soup

Cuisine: American

Keyword: chowder, Corn, corn chowder, Maize Craze, Maize Craze Book, Sweet Corn, Sweet Corn Spectacular

Servings: People

Calories: 680kcal

Author: Marie Porter

Ingredients

6-6 ears Fresh sweet corn husks removed
3 Tbsp 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

Variations

• Add some roasted red peppers along with the roasted corn puree.

• Add some fresh basil and Parmesan cheese with the roasted corn puree.

• Add a couple of roasted jalapeños, finely chopped, with the roasted corn puree.

• Add about 2 cups shredded cheese along with the roasted corn puree.

• Top with crumbled bacon.

Nutrition

If you're a fan of fresh sweet corn, you'll LOVE Maize Craze: Spectacular Sweet Corn Recipes - A full colour overhaul of "Sweet Corn Spectacular" (out of print), now with more recipes, and photos for every recipe!

If you have ever looked at a corn farmer’s market stall and wondered what all you could do with a giant sack of fresh corn, this is the book for you! It features breakfasts, appetizers/side dishes, main dishes, desserts, condiments and beverage recipes, all utilizing fresh sweet corn as a centerpiece. You’d be surprised what all you can do with this versatile grain, and how easy it is to create unique dishes from it!

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Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

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Roasted Corn Chowder Recipe