My Roasted Corn Chowder is a comforting and flavorful dish that’s perfect for any occasion. With its sweet, crisp corn and creamy base, it’s sure to become a favorite in your household.
Try this soup recipe today and enjoy the delicious warmth of homemade chowder! This Roasted Corn Chowder recipe uses fresh, plump, oven roasted, and juicy farm raised sweet corn along with crispy bacon and chunks of potatoes.
The corn can be oven roasted, grill roasted or just use leftover corn on the cob. Creamy and chunky texture makes this chowder a great year-round soup!
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Fresh Sweet Corn
I like to purchase fresh sweet corn from Lutz’s Farms road side stand in Kaleva, Michigan. Check out your local farmers markets or roadside farm stands to get the freshest corn that you can get.
Another option is your local grocery store in the fresh produce sections. Don’t have access to fresh sweet corn? You can substitute canned corn and canned cream corn for the fresh corn.
Roasted Corn Chowder Ingredients
This homemade chowder recipe comes together rather quickly with a little mise en place (French word for “everything in it’s place”). Get all of the soup ingredients prepped up and ready to just pour into the large stock pot.
- Fresh Sweet Corn
- Milk
- Bacon
- Celery
- White Onion
- Garlic Cloves
- All Purpose Flour
- Chicken Stock
- Russet Potatoes
- Heavy Cream
- Worcestershire Sauce
- Fresh Thyme
- Ground Nutmeg
- Salt and White Pepper
Roast the Sweet Corn
Pre-heat oven to 400°F. Layer the ears of corn (with the husks still on) on a sheet pan. Roast the whole ears of corn for 45 minutes.
Once the corn is cooled, remove the husks and cut off of the corn kernels. Split the roasted corn kernels in half.
With a hand mixer puree half of the corn. Leave the other half of corn kernels in large chunks. Set aside until ready to add to the chowder recipe.
How to Make the Roasted Corn Chowder
Cook the Bacon and Veggies: Sauté the bacon pieces until crispy in a large stock pot. Add the diced onions, celery, minced garlic and cook till vegetables are tender, stirring every so often.
Make the Roux: Then add the flour to the cooked bacon and veggies. Stir for 2 – 4 minutes to make a blond roux.
Put in the Stock, Warm Milk, Potatoes and Corn: Pour the stock overtop the bacon and vegetable mixture in the pot. Next, add the warm milk and stir to combine. Bring to a simmer. Then add the potatoes with all the roasted corn and continue simmering for another 10 minutes.
Final Steps: Next, finish off the roasted corn chowder recipe by adding the heavy cream that has been warmed along with all of the spices and the Worcestershire sauce. Stir, simmer and cook till potatoes are tender but not falling apart. Taste the soup and adjust the seasonings if needed.
Garnish and Serve: Once the roasted corn chowder soup is fully cooked, garnish with your favorite toppings and serve warm.
Don’t have fresh corn on hand?
This corn chowder recipe can be made with fresh, frozen or canned corn. Substitute equal amounts of corn for this recipe.
If using canned corn, drain the liquid off of the corn before using. You can even use cream corn in place of the pureed corn.
If using frozen corn thaw a bit before you add it to the recipe. The corn will cook in the liquid and be perfectly cooked.
Want to switch up some of the ingredients?
Swap out the bacon for cubes of ham or shredded rotisserie chicken. Add a cup or two of your favorite shredded cheese at the end of cooking or top off the potato corn chowder with a sprinkle of cheese as a garnish. Everything tastes better with cheese!!
What to Serve with Corn Chowder
Roasted Corn Chowder pairs beautifully with a variety of sides. Give one of these a try!
- Crusty Bread: Perfect for dipping and soaking up the delicious creamy soup.
- Salad: A fresh green salad provides a nice contrast to the creamy chowder.
- Grilled Cheese: A classic pairing that adds an extra layer of comfort to your meal.
Looking for a fall sweet treat to go along with your creamy soup recipe? Try this best ever pumpkin bread recipe. With a crispy streusel topping and honey glaze, they will be coming back for seconds!
Roasted Corn Chowder
This Roasted Corn Chowder recipe uses fresh, plump, oven roasted, and juicy farm raised sweet corn along with crispy bacon and chunks of potatoes. The creamy and chunky texture makes this chowder a great year-round soup!
Ingredients
- Sweet Corn, Fresh 10 ears
- Milk, warmed 3 pints
- Bacon, small dice 12 ounces
- Celery, small dice 5 ounces
- Onion, small dice 10 ounces
- Garlic cloves, minced 4 pieces
- Flour, all purpose 4 ounces
- Chicken stock 1 quart
- Potatoes, peeled, med. dice 12 ounces
- Heavy Cream, warmed 4 fluid ounces
- Worcestershire sauce 1 tablespoon
- Fresh thyme 1 teaspoon
- Nutmeg, ground 1/8 teaspoon
- Salt 1 teaspoon
- White pepper 1/2 teaspoon
Instructions
- Pre-heat oven to 400°F.
- Place the corn on a sheet pan with the husks still on.
- Roast for 45 minutes.
- Once the corn is completely cool, shuck and cut off of the corn kernels.
- Split the corn in half. Puree half of the corn. Leave the other half of corn in large chunks if possible.
- In a large stock pot add bacon pieces. Over medium heat, stir frequently to prevent burning until bacon is crispy.
- Add onion, celery and garlic to the pot along with the bacon and bacon grease. Stir and sauté vegetables till tender.
- Sprinkle the flour into the pot and stir to make a roux.
- Pour the stock into the pot and then add the warmed milk. Bring all to a simmer.
- Follow with the potatoes and all of the corn (puree & whole). For 10 minutes, stir and simmer.
- Add the warmed cream, Worcestershire sauce, thyme, nutmeg, salt and white pepper. Simmer till potatoes are tender but not falling apart.
- Serve and garnish with your favorite toppings such as cheese or chives.
Recommended Products
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Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 792Total Fat 36gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 19gCholesterol 103mgSodium 1712mgCarbohydrates 80gFiber 6gSugar 25gProtein 41g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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If you enjoyed this soup, you may enjoy the following recipes: Cheesy Bacon and Asparagus Soup or Split Pea Soup
I like your website. Recipes look great. Good luck.
Great recipes
Thank you Marlene! Please check back for more recipes.
This chowder looks amazing! My kids don’t like soup, but now that they are gone I will be making it way more often. Now I just need it to cool off a bit here in Texas! I have saved the recipe to my Pinterest board and will be trying it soon.