Cozy Roasted Corn Chowder Recipe: A Heartwarming Bowl of Joy

Summer’s bounty bursts with sweet roasted corn chowder that whispers comfort and warmth.

Kernels caramelized under golden heat bring incredible depth to this creamy classic.

Southern kitchens have long celebrated such hearty recipes that connect generations through simple ingredients.

Robust potatoes and smoky undertones create a symphony of flavors you’ll savor with every spoonful.

Fresh herbs scattered across the surface add brightness and unexpected complexity.

Memories of backyard gatherings and shared meals dance through each rich, velvety bite.

We can already smell the rich aroma filling your kitchen with pure deliciousness.

What Sets This Corn Chowder Apart

• Grill Flavor Enhancer: Roasting corn on the grill adds a smoky, caramelized depth that transforms this chowder from ordinary to extraordinary, creating a unique taste experience.
• Creamy Comfort Delight: The combination of pureed corn and heavy cream delivers a luxuriously smooth texture that makes every spoonful rich and satisfying.
• Versatile Meal Solution: Perfect for family dinners, gatherings, or a cozy meal, this chowder adapts easily to different occasions and pleases a wide range of taste preferences.
• Simple Cooking Technique: Using basic kitchen tools like a food processor and pot, anyone can master this recipe without complex cooking skills, making it accessible for home cooks of all levels.

What You Need for That Roasted Corn Goodness

• Corn Cobs: Fresh corn kernels that provide a smoky, grilled flavor to the chowder.
• Potatoes: Starchy vegetables that add thickness and creamy texture to the soup.
• Heavy Cream: Rich dairy product that creates a smooth and luxurious base for the chowder.

• Celery, Onion: Classic soup vegetables that build a foundational flavor profile for the chowder.

• Olive Oil: Cooking fat used for grilling corn and sautéing vegetables.
• Salt, Pepper: Essential seasonings that enhance the overall taste of the dish.
• Water: Liquid component that helps create the desired consistency of the chowder.

How to Build Rich Flavor in Every Spoonful

Step 1: Fire Up the Grill

Prepare your grill to medium-high heat. Grab fresh corn cobs and generously coat them with olive oil using a pastry brush.

Grill the corn until beautiful dark char marks appear, turning occasionally to ensure even roasting. Remove from heat and let cool completely.

Step 2: Create Corn Base

Once cooled, slice corn kernels carefully from the cobs. Transfer kernels to a food processor.

Add water and blend until you have a smooth, creamy puree. The mixture should look silky and consistent.

Step 3: Sauté Aromatic Vegetables

Heat remaining olive oil in a medium pot over medium heat. Toss in finely chopped celery and onions.

Cook until vegetables become translucent and release their wonderful fragrance, stirring occasionally to prevent burning.

Step 4: Build the Chowder Foundation

Pour corn puree into the pot with sautéed vegetables.

Add water and diced potatoes. Bring the mixture to a rolling boil, then reduce heat.

Let simmer gently until potatoes become tender and soft, approximately 25 minutes.

Step 5: Enhance Creamy Texture

Blend roasted corn kernels with heavy cream in the food processor until mostly smooth.

Pour this luxurious mixture into the pot along with additional cream. Stir gently and allow to simmer, letting flavors meld together beautifully.

Step 6: Season and Serve

Taste the chowder and season with salt and pepper. Adjust seasoning as needed.

Ladle into warm bowls and serve immediately for maximum enjoyment.

Tips for Creamy, Bold, Sweet Corn Flavor

• Grill corn cobs with a light coating of olive oil to develop deep, smoky flavors that enhance the chowder's richness.
• Puree corn kernels with water to create a smooth, silky base that adds natural sweetness and thickness to the soup.
• Cut kernels carefully from roasted cobs to maximize flavor and ensure no tough bits remain in the final dish.
• Blend roasted corn with heavy cream for a luxurious texture that makes the chowder creamy and indulgent.
• Simmer ingredients slowly to allow potatoes to become tender and flavors to meld together perfectly.

Ways to Tweak and Elevate This Chowder

• Smoky Southwest Corn Chowder: Add diced green chiles, cumin, and smoked paprika for a spicy southwestern flavor profile that brings extra warmth and depth.
• Vegetarian Harvest Corn Chowder: Replace water with vegetable broth, add diced carrots and zucchini for additional vegetable richness and nutrition.
• Seafood Corn Chowder: Incorporate fresh shrimp or crab meat during the final simmering stage to create a luxurious coastal-inspired version of the original recipe.
• Bacon-Loaded Corn Chowder: Crisp chopped bacon and sprinkle on top before serving, then stir some bacon bits into the chowder for a savory, smoky enhancement.

Sips and Bites That Love This Chowder

• Pair with Crisp White Wine: Select a light, refreshing Sauvignon Blanc or Pinot Grigio to complement the chowder's creamy texture and smoky corn flavor, cutting through the richness while enhancing the dish's subtle grilled notes.
• Serve with Rustic Sourdough Bread: Slice a crusty, tangy sourdough to dip into the chowder, providing a delightful textural contrast and absorbing the soup's complex roasted corn essence.
• Garnish with Fresh Herb Sprinkle: Top the chowder with chopped chives or cilantro to add a bright, green freshness that lifts the soup's deep, smoky undertones and provides a colorful visual accent.

Keep Your Chowder Rich Even After Storing

• Refrigerate: Store leftovers in an airtight container and keep in the refrigerator for 3-4 days. Cool the chowder completely before sealing to prevent bacterial growth.
• Freeze: Pour cooled chowder into freezer-safe containers, leaving 1-inch space at the top. Seal tightly and freeze up to 2 months. Avoid freezing dairy-based soups with potatoes as texture might change.
• Reheat on Stovetop: Transfer frozen or refrigerated chowder to a pot. Warm over medium-low heat, stirring occasionally. Add a splash of water or cream to restore original consistency if needed.
• Microwave Reheating: Pour chowder into a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to distribute heat evenly.

Questions About Corn Chowder? Start Here

• Why roast the corn before making the chowder?

Roasting corn intensifies its natural sweetness and adds a smoky, caramelized flavor that gives the chowder a deeper, more complex taste profile compared to using raw corn.

• Can I use frozen corn instead of fresh corn cobs?

Yes, you can substitute fresh corn with frozen corn, but roasting fresh corn provides a more robust and authentic flavor that frozen corn cannot replicate.

• Do I need a food processor or blender to make this recipe?

While a food processor or blender helps create a smooth corn puree, you can use alternative methods like a potato masher or immersion blender if needed, though the texture might be slightly different.

Roasted Corn Chowder Recipe

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4.9 from 25 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Hearty roasted corn chowder delivers a symphony of southwestern flavors that dance across your palate with creamy richness and smoky depth. Spicy, sweet, and comforting, you’ll savor each spoonful of this soul-warming soup that celebrates fresh ingredients and bold culinary traditions.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 6 to 8 ears fresh sweet corn, husks removed
• 4 to 5 red potatoes, cut into 1-inch chunks
• 1½ cups (360 milliliters) heavy cream

Vegetables:

• 2 ribs celery, chopped
• 1 small onion, chopped

Cooking Ingredients:

• 3 tablespoons (45 milliliters) olive oil
• 2 cups (480 milliliters) water
• Salt to taste
• Pepper to taste

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Instructions

1. Fire up the grill to medium-high heat and brush corn cobs with olive oil, creating deep char marks across the surface. Rotate cobs to ensure even caramelization, approximately 8-10 minutes.
2. Allow grilled corn to cool completely at room temperature, then slice kernels off the cobs using a sharp chef’s knife on a stable cutting board.
3. Transfer half the roasted kernels to a food processor with water, blending until achieving a silky, smooth puree with minimal texture, about 2-3 minutes.
4. Heat olive oil in a medium pot over moderate flame, sautéing chopped celery and onion until they become translucent and soft, releasing their aromatic essence.
5. Pour corn puree into the pot, combining with water and diced potatoes. Elevate heat to generate a rolling boil, then reduce to a gentle simmer for 20-25 minutes until potatoes reach tender consistency.
6. Process remaining roasted kernels with heavy cream in the food processor, creating a rustic, slightly textured mixture.
7. Integrate the roasted corn-cream blend and additional heavy cream into the simmering chowder, stirring thoroughly to incorporate flavors.
8. Season with salt and freshly cracked black pepper, adjusting to personal taste preferences. Ladle into warm bowls and serve immediately while piping hot.

Notes

• Charring Corn Perfectly: Grill corn cobs with dark grill marks for deeper, smoky flavor that adds complexity to the chowder’s taste profile.
• Blending Technique: Puree corn with water to create a smooth base, ensuring a creamy texture without excess thickness.
• Cream Integration: Blend roasted corn kernels with heavy cream separately before adding to maintain distinct corn flavor and prevent over-processing.
• Dietary Adaptations: Substitute heavy cream with coconut milk or cashew cream for dairy-free version, keeping the rich, velvety consistency intact.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 380
• Sugar: 4g
• Sodium: 250mg
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 80mg