Roasted Corn Chowder Recipe

Roasted Corn Chowder

Originally published September 24, 2013. Updated on 3/18/2021

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

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!

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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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

Servings: 4 People

Calories: 680kcal

Author: Marie Porter

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

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

Calories: 680kcal | Carbohydrates: 65g | Protein: 11g | Fat: 46g | Saturated Fat: 23g | Cholesterol: 122mg | Sodium: 116mg | Potassium: 1493mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1669IU | Vitamin C: 31mg | Calcium: 100mg | Iron: 2mg

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