Roasted Corn Chowder: A Creamy, Smoky Delight

Corn chowder is a classic comfort food, and this roasted corn chowder takes it to a whole new level. Roasting the corn intensifies its sweetness and adds a subtle smoky flavor that complements the creamy broth perfectly. This recipe is relatively easy to make, and the results are absolutely delicious. It’s perfect for a chilly evening or any time you’re craving a hearty and flavorful soup.

## Why Roast the Corn?

Roasting the corn is the key to this chowder’s exceptional flavor. Here’s why it makes such a difference:

* **Intensified Sweetness:** Roasting brings out the natural sugars in the corn, making it taste even sweeter and more flavorful.
* **Smoky Flavor:** The roasting process imparts a subtle smoky char that adds depth and complexity to the chowder.
* **Textural Contrast:** Roasting slightly caramelizes the corn kernels, giving them a pleasant chewiness that contrasts beautifully with the creamy broth.

## Ingredients You’ll Need

Before you start, gather all the ingredients. This will make the cooking process smoother and more efficient.

* **Corn:** 6 ears of fresh corn, shucked (or about 6 cups of frozen corn, thawed)
* **Olive Oil:** 2 tablespoons, plus more for drizzling
* **Onion:** 1 large, chopped
* **Celery:** 2 stalks, chopped
* **Garlic:** 4 cloves, minced
* **Red Bell Pepper:** 1, chopped (optional, but adds color and sweetness)
* **Vegetable Broth:** 6 cups (or chicken broth, if preferred)
* **Potatoes:** 2 medium, peeled and diced (Yukon Gold or Russet)
* **Heavy Cream:** 1 cup
* **Butter:** 2 tablespoons
* **Fresh Thyme:** 1 tablespoon, chopped (or 1 teaspoon dried)
* **Salt and Pepper:** To taste
* **Optional Garnishes:** Cooked bacon, chopped chives, a swirl of cream, a sprinkle of smoked paprika

## Equipment

You’ll need a few essential kitchen tools for this recipe:

* **Large Baking Sheet:** For roasting the corn.
* **Large Pot or Dutch Oven:** For making the chowder.
* **Sharp Knife:** For cutting the vegetables.
* **Cutting Board:** For prepping the ingredients.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Immersion Blender (Optional):** For a smoother chowder.

## Step-by-Step Instructions

Now, let’s get to the fun part – making the chowder! Follow these detailed instructions for a perfect result.

### Step 1: Roast the Corn

1. **Preheat the oven to 400°F (200°C).**
2. **Prepare the corn:** If using fresh corn, shuck it and remove the silks. If using frozen corn, thaw it completely.
3. **Toss with oil:** Drizzle the corn with olive oil and toss to coat evenly. This helps the corn roast properly and develop a nice char.
4. **Roast the corn:** Spread the corn in a single layer on a large baking sheet. Roast for 20-25 minutes, or until the kernels are lightly browned and slightly charred, turning halfway through.
5. **Let cool slightly:** Remove the baking sheet from the oven and let the corn cool slightly before handling. This prevents burning your fingers when cutting the kernels off the cob.
6. **Cut the kernels:** Using a sharp knife, carefully cut the corn kernels off the cob. If using frozen corn just skip this step.

### Step 2: Sauté the Vegetables

1. **Melt butter:** In a large pot or Dutch oven over medium heat, melt the butter with the remaining 2 tablespoons of olive oil. The butter adds richness and flavor, while the olive oil helps prevent burning.
2. **Add onion and celery:** Add the chopped onion and celery to the pot and cook until softened, about 5-7 minutes. Stir occasionally to prevent sticking.
3. **Add garlic and bell pepper (optional):** Add the minced garlic and chopped bell pepper (if using) and cook for another 1-2 minutes, until fragrant. Be careful not to burn the garlic.

### Step 3: Simmer the Chowder

1. **Add broth and potatoes:** Pour in the vegetable broth (or chicken broth) and add the diced potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
2. **Add roasted corn and thyme:** Stir in the roasted corn kernels and chopped fresh thyme (or dried thyme). The thyme adds a subtle herbal note that complements the other flavors.
3. **Simmer for another 5 minutes:** Continue to simmer for another 5 minutes to allow the flavors to meld together.

### Step 4: Cream It Up

1. **Stir in heavy cream:** Stir in the heavy cream and heat through. Do not boil, as this can cause the cream to curdle. The heavy cream adds richness and creaminess to the chowder.
2. **Blend (optional):** If you prefer a smoother chowder, use an immersion blender to partially blend the soup. Be careful not to over-blend, as this can make the chowder gluey. Alternatively, you can transfer a portion of the chowder to a regular blender and blend until smooth, then return it to the pot.

### Step 5: Season and Serve

1. **Season to taste:** Season the chowder with salt and pepper to taste. Be sure to taste it and adjust the seasoning as needed. Remember that salt enhances the other flavors.
2. **Serve hot:** Serve the roasted corn chowder hot, garnished with your favorite toppings, such as cooked bacon, chopped chives, a swirl of cream, or a sprinkle of smoked paprika.

## Tips and Variations

Here are some tips and variations to customize this roasted corn chowder to your liking:

* **Spice it up:** Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
* **Add other vegetables:** Feel free to add other vegetables, such as carrots, zucchini, or poblano peppers.
* **Make it vegetarian/vegan:** Use vegetable broth and omit the bacon garnish. To make it vegan, substitute the heavy cream with coconut milk or cashew cream. You can also use vegan butter.
* **Add protein:** Consider adding cooked chicken, shrimp, or sausage for a heartier meal.
* **Use different herbs:** Experiment with other herbs, such as rosemary, oregano, or parsley.
* **Make it ahead:** This chowder can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
* **Freeze it:** Allow the chowder to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
* **Adjust the thickness:** If the chowder is too thick, add more broth. If it’s too thin, simmer it for a few more minutes to allow it to thicken up.
* **Don’t overcook the potatoes:** Overcooked potatoes can make the chowder gluey. Cook them just until they are tender.
* **Use fresh ingredients:** Whenever possible, use fresh ingredients for the best flavor.

## Serving Suggestions

Roasted corn chowder is delicious on its own, but it also pairs well with a variety of sides:

* **Crusty Bread:** Serve with a slice of crusty bread for dipping.
* **Grilled Cheese Sandwich:** A classic pairing that’s always a hit.
* **Side Salad:** A simple green salad provides a refreshing contrast to the rich chowder.
* **Cornbread:** Cornbread complements the corn flavor in the chowder perfectly.
* **Biscuits:** Warm, flaky biscuits are another great option for soaking up the creamy broth.

## Nutritional Information (Approximate)

* **Calories:** Approximately 350-450 per serving (depending on ingredients and portion size)
* **Fat:** 20-30g
* **Protein:** 8-12g
* **Carbohydrates:** 30-40g

**Note:** This is just an estimate. For accurate nutritional information, use a nutrition calculator and enter the specific ingredients you used.

## Conclusion

This roasted corn chowder recipe is a surefire way to impress your family and friends. The combination of sweet, smoky corn and creamy broth is simply irresistible. With its easy-to-follow instructions and customizable options, you can create a comforting and flavorful soup that everyone will love. So, gather your ingredients, fire up the oven, and get ready to enjoy a bowl of pure deliciousness!

## Recipe Card

**Roasted Corn Chowder**

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 45 minutes

**Ingredients:**

* 6 ears of fresh corn, shucked (or 6 cups frozen corn, thawed)
* 2 tablespoons olive oil, plus more for drizzling
* 1 large onion, chopped
* 2 stalks celery, chopped
* 4 cloves garlic, minced
* 1 red bell pepper, chopped (optional)
* 6 cups vegetable broth (or chicken broth)
* 2 medium potatoes, peeled and diced
* 1 cup heavy cream
* 2 tablespoons butter
* 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
* Salt and pepper to taste
* Optional garnishes: Cooked bacon, chopped chives, a swirl of cream, a sprinkle of smoked paprika

**Instructions:**

1. Preheat oven to 400°F (200°C). Toss corn with olive oil and roast for 20-25 minutes, turning halfway through. Let cool slightly, then cut kernels off the cob.
2. In a large pot or Dutch oven, melt butter with 2 tablespoons olive oil over medium heat. Add onion and celery and cook until softened, about 5-7 minutes.
3. Add garlic and bell pepper (if using) and cook for another 1-2 minutes, until fragrant.
4. Pour in broth and add potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
5. Stir in roasted corn and thyme. Simmer for another 5 minutes.
6. Stir in heavy cream and heat through (do not boil).
7. Blend partially with an immersion blender (optional).
8. Season to taste with salt and pepper. Serve hot with desired garnishes.

Enjoy!