Name: Roasted Corn Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 ears fresh corn (or 3 cups frozen corn kernels); 2 tbsp olive oil, divided; 1 medium onion, diced; 2 cloves garlic, minced; 2 stalks celery, diced; 2 medium carrots, diced; 2 medium Yukon Gold or Russet potatoes, peeled and diced; 2 tbsp all-purpose flour; 4 cups vegetable or chicken broth; 1 cup heavy cream or half-and-half; 1/2 tsp smoked paprika (optional); Salt and black pepper, to taste; Fresh thyme or parsley, for garnish

Why You’ll Love Roasted Corn Chowder Recipe

This Roasted Corn Chowder is the perfect blend of smoky, sweet, and savory. Roasting the corn enhances its natural sweetness and adds a depth of flavor you can’t get from boiling alone. It’s a great way to make use of fresh or frozen corn, and it’s hearty enough to serve as a main dish. Whether you’re feeding a family or prepping meals for the week, this chowder is both nourishing and delicious. Plus, it’s easy to adapt to suit vegetarian or dairy-free diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh corn on the cob (or frozen corn kernels)
Olive oil
Onion
Garlic
Celery
Carrots
Potatoes (Yukon Gold or Russet)
All-purpose flour (for thickening)
Vegetable or chicken broth
Heavy cream or half-and-half
Smoked paprika (optional, for extra depth)
Salt and black pepper
Fresh thyme or parsley (for garnish)

Directions

Roast the corn: Preheat oven to 400°F. Shuck the corn and place it on a baking sheet. Drizzle with olive oil and roast for 20–25 minutes, turning occasionally, until slightly charred. Let cool, then cut the kernels from the cob.
Sauté aromatics: In a large pot over medium heat, add a bit of olive oil and sauté the onion, garlic, celery, and carrots until softened.
Add potatoes and flour: Stir in the potatoes and cook for a few minutes. Sprinkle flour over the vegetables and stir to coat evenly. Cook for 2 minutes to eliminate the raw flour taste.
Add broth and simmer: Pour in the broth and bring to a boil. Reduce heat and simmer for about 15 minutes or until the potatoes are tender.
Add roasted corn and cream: Stir in the roasted corn and cream. Simmer for another 5–10 minutes, letting the flavors meld.
Blend (optional): For a creamier texture, use an immersion blender to partially blend the chowder. You can also transfer half to a blender and pulse a few times before returning it to the pot.
Season and serve: Add smoked paprika (if using), salt, and pepper to taste. Garnish with fresh herbs before serving.

Servings and timing

This recipe yields about 6 servings.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Vegetarian/Vegan: Use vegetable broth and substitute cream with coconut milk or a plant-based cream.
Spicy: Add a chopped jalapeño or a pinch of cayenne pepper for heat.
Cheesy: Stir in shredded cheddar or Parmesan for added richness.
Bacon-topped: Add crispy cooked bacon bits as a topping for an extra savory crunch.
Herbed: Experiment with fresh basil, dill, or tarragon to change up the flavor profile.

Storage/Reheating

Let the chowder cool completely before storing.

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 2 months. Defrost overnight in the fridge before reheating.
Reheating: Warm gently in a pot over medium-low heat, stirring occasionally. Add a splash of broth or cream if it thickens too much.

FAQs

How do I roast corn if I don’t have fresh corn?

You can use frozen corn instead. Spread it on a baking sheet, drizzle with oil, and roast at 400°F until golden and slightly crisp.

Can I make this chowder ahead of time?

Yes, this soup actually tastes better the next day as the flavors develop. Store it in the fridge and reheat before serving.

Can I use milk instead of cream?

Yes, but the chowder will be less rich. Whole milk works best if you’re avoiding cream.

Can I freeze corn chowder?

Yes, but note that soups with dairy can sometimes separate. Stir well while reheating to restore the creamy texture.

What can I serve with roasted corn chowder?

Crusty bread, biscuits, or a simple green salad pair wonderfully with this soup.

Is this chowder gluten-free?

It’s not gluten-free by default due to the flour, but you can use a gluten-free flour or cornstarch as a thickener.

Can I use canned corn?

Yes, but roasted or fresh corn will provide better flavor. If using canned, drain and sauté briefly in a pan for extra flavor.

What kind of potatoes work best?

Yukon Gold or Russet potatoes are ideal as they hold up well and give the chowder a creamy texture.

Can I make it in a slow cooker?

Yes. Sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6–7 hours. Add cream at the end.

How do I thicken the chowder without flour?

You can blend a portion of the chowder or use cornstarch mixed with water as an alternative thickener.

Conclusion

Roasted Corn Chowder is a warm, flavorful, and deeply satisfying dish perfect for any season. Whether you make it creamy and smooth or chunky and rustic, it’s sure to be a hit at your table. Customize it to your taste and enjoy the comforting embrace of this delicious soup.