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

Description

Roasted Corn Chowder is a creamy, comforting soup made with sweet roasted corn, tender potatoes, and savory aromatics. It’s a hearty, flavorful dish perfect for late summer and early fall.

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

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Instructions

Preheat the oven to 400°F (200°C). Shuck the corn and place on a baking sheet. Drizzle with 1 tbsp olive oil and roast for 20–25 minutes, turning occasionally, until slightly charred. Let cool and cut kernels from the cob.
In a large pot over medium heat, add the remaining olive oil. Sauté onion, garlic, celery, and carrots until softened, about 5–7 minutes.
Stir in diced potatoes and cook for 2–3 minutes. Sprinkle flour over vegetables, stirring to coat evenly. Cook for 2 more minutes to eliminate raw flour taste.
Pour in broth and bring to a boil. Reduce heat and simmer for about 15 minutes or until potatoes are tender.
Add roasted corn and cream. Simmer for an additional 5–10 minutes to blend flavors.
For a creamier texture, use an immersion blender to partially blend the chowder or pulse half in a blender and return to the pot.
Season with smoked paprika (if using), salt, and black pepper to taste. Garnish with fresh thyme or parsley before serving.

Notes

Use frozen or canned corn as a substitute for fresh if needed.
For a dairy-free version, substitute with coconut milk or plant-based cream.
Blend more or less depending on your preferred consistency.
Add bacon bits, cheese, or herbs to customize the flavor.
Chowder thickens as it sits—add extra broth or cream when reheating.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 280
Sugar: 6g
Sodium: 520mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 6g
Cholesterol: 30mg