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 corn can be oven roasted, grill roasted or use leftover corn on the cob.

Creamy and chunky texture makes this chowder a great year-round soup!

I like to purchase corn from Lutz’s Farms in Kaleva, Michigan.

This homemade chowder recipe comes together rather quickly with a little mise en place (organization). Get all of the ingredients prepped up and ready to just pour into the roasted corn soup.    

Cook up the bacon pieces until crispy in a large stock pot. Add onion, celery, garlic and cook till vegetables are tender. Then add the flour and stir to make a blond roux.

How do you thicken this corn chowder?  

It is thickened in two ways.  The first way is by cooking your bacon, celery, onion and then adding flour to the bacon grease which will make a roux. See above picture.

The second way is taking half of the roasted corn that has been cut off the cobb and blending the corn into a semi-chunky puree.  This corn is then added during the cooking process to create a thickening agent.   

Now is the time to add the chicken stock and warmed up milk. Bring homemade corn chowder to a simmer stirring occasionally.

Then add potatoes with all corn and continue simmering for another 10 minutes.

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.  

Next, finish off the corn chowder recipe add the cream that has been warmed along with all of the spices. Stir, simmer and cook till potatoes are tender but not falling apart.

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!! 

Have fresh herbs on hand! 

 Add your favorite herb for a little extra flavor or garnish.  

Want a little kick to your soup?

Dice up some green chilies and add them the same time you add the onion and celery.

Continue to Content

Yield: 1 qt.

Roasted Corn Chowder

Print

This Roasted Corn Chowder recipe uses fresh, plump, oven roasted, and juicy farm raised sweet corn along with crispy bacon and chunks of potatoes. Creamy and chunky texture makes this chowder a great year-round soup!

Prep Time 1 hour

Cook Time 1 hour

Total Time 2 hours

Ingredients

• Corn, unshucked 10 ears
• Milk, warmed 3 pt.
• Bacon, small dice 12 oz.
• Celery, small dice 5 oz.
• Onion, small dice 10 oz.
• Garlic cloves, minced 4
• Flour, all purpose 4 oz.
• Chicken stock 1 qt.
• Potatoes, peeled, med. dice 12 oz.
• Heavy Cream, warmed 4 fl. oz.
• Worcestershire sauce 1 T
• Fresh thyme 1 tea.
• Nutmeg, ground TT
• Salt and white pepper TT

Instructions

1. Pre-heat oven to 400 degrees.
2. Place on a sheet pan ears of corn with the husks still on.
3. Roast for 45 minutes.
4. Once corn is cool, shuck and cut off of the corn kernels.
5. Split the corn in half. Puree half of the corn. Leave the other half of corn in large chuncks if possible.
6. In a large stock pot add bacon pieces over medium heat stirring frequently to prevent burning until bacon is crispy.
7. Add onion, celery and garlic to pot along with bacon and bacon grease. Stir and saute vegetables till tender.
8. Sprinkle flour into pot and stir to make a blond roux.
9. Pour the stock into pot and then add the warmed milk. Bring all to a simmer.
10. Follow with the potatoes and all of the corn (puree & whole). For 10 minutes, stir and simmer.
11. Add the warmed cream, Worcestershire sauce, thyme, nutmeg, salt and white pepper. Simmer till potatoes are tender but not falling apart.
12. Serve and garnish with favorite toppings such as cheese or chives.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 692Total Fat 32gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 17gCholesterol 90mgSodium 1236mgCarbohydrates 71gFiber 6gSugar 11gProtein 34g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and don't forget to #frommichigantothetable

Did you enjoy this recipe? Your comment and 5 star rating takes just seconds but helps other readers and helps our site gain more readers! Thank you for taking the time to share your comments! 

Stay in touch with me through social media!

• Tried this recipe? Snap a picture and tag #frommichigan2019 on Instagram. 
• Like my page on Facebook.
• Do you Pinterest? Pin & share this recipe!

If you enjoyed this soup, you may enjoy the following recipes: Cheesy Bacon and Asparagus Soup or Split Pea Soup