Every bowl of Roasted Corn Chowder tells a story. Imagine dipping your spoon into a creamy, golden treasure, where sweet corn and smoky flavors dance in perfect harmony. garlic and butter roasted potatoes The warmth envelops you like a cozy hug on a chilly evening, promising comfort with each velvety sip. zesty lemon garlic potatoes.
This chowder isn’t just food; it’s a celebration of good times. Picture family gatherings where laughter fills the air and bowls are emptied faster than you can say “yum!” It’s the kind of dish that turns ordinary moments into memorable feasts, making it the star of any dinner table.
Why You'll Love This Recipe
- This Roasted Corn Chowder is simple to prepare and bursting with flavor
- Its vibrant color adds a visual delight to your meals
- You can easily adapt this recipe for any occasion, whether it’s a cozy night in or a festive gathering
- Best of all, it’s great for leftovers, ensuring you’ll savor every last drop!
I remember the first time I made this chowder; my friends couldn’t stop raving about how it reminded them of summer barbecues and lazy afternoons.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Corn: Use about 4-5 ears for maximum sweetness; frozen corn works too if fresh isn’t available.
- Potatoes: I prefer Yukon Golds for their creamy texture; they break down beautifully in the chowder. creamy mashed potato casserole.
- Onion: One medium onion adds depth; chop finely so it blends seamlessly into the soup.
- Garlic: Fresh garlic cloves deliver an aromatic punch that elevates the flavor profile immensely.
- Vegetable Broth: A good quality broth enhances the overall taste; homemade is best if you have it on hand.
- Cream: Heavy cream gives it that silky richness; half-and-half can be used for a lighter option.
- Bacon (optional): For those who love smoky flavors, crispy bacon crumbles are an irresistible topping!
- Spices (Cayenne and Thyme): A pinch of cayenne adds heat, while thyme brings an earthy aroma to balance sweetness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Roast the Corn: Preheat your oven to 425°F (220°C). Husk and clean the corn, then place it on a baking sheet. Roast for 20-25 minutes until slightly charred; this enhances its sweetness.
Sauté Aromatics: In a large pot over medium heat, add some butter or oil. Sauté chopped onions until they turn translucent and fragrant—about 5 minutes should do it. For more inspiration, check out this Antipasto Chopped Salad recipe.
Add Garlic and Spices: Toss in minced garlic along with thyme and cayenne pepper. Stir constantly until you can smell that heavenly aroma—this step takes about 1 minute.
Incorporate Potatoes & Broth: Add diced potatoes to your pot followed by vegetable broth. Bring everything to a boil, then reduce heat and let simmer for 15-20 minutes until potatoes are tender.
Add Cream & Blended Corn: Carefully blend half of your roasted corn with some broth until smooth. roasted asparagus with balsamic Return this to the pot along with remaining corn; stir in heavy cream and simmer for another 5 minutes.
Adjust Seasoning & Serve!: Taste your chowder! Add salt or more spices as needed before ladling into bowls. Top with crispy bacon if desired!
Now you’ve got yourself a comforting bowl of Roasted Corn Chowder! Enjoy every delightful scoop as memories are created around your table. For more inspiration, check out this No Bake Butterscotch Pie recipe.
You Must Know
- Roasted Corn Chowder is not just a dish; it’s an experience
- The creamy texture and sweet corn flavor create a comforting hug in a bowl, perfect for chilly evenings or when you need a little pick-me-up
- Plus, it’s easy to make with ingredients you likely have on hand
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add corn and broth for optimal flavor development. This sequence ensures that each ingredient shines through.
Add Your Touch
Feel free to swap out ingredients! Use coconut milk for creaminess or throw in some jalapeños for a spicy kick. Your chowder, your rules!
Storing & Reheating
Store leftover chowder in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat to maintain its creamy consistency.
Chef's Helpful Tips
- To achieve a more intense flavor, consider using fresh corn when in season
- If using frozen corn, thaw it beforehand for better texture
- Always taste as you go—it’s the ultimate secret weapon!
Sometimes I whip up this chowder on rainy weekends, and my family can’t resist coming back for seconds—there’s nothing like seeing their faces light up after one spoonful!
FAQ
What can I use instead of heavy cream in Roasted Corn Chowder?
Consider using coconut milk or cashew cream for a lighter alternative.
Can I add protein to Roasted Corn Chowder?
Absolutely! Shredded chicken or bacon bits can elevate the dish significantly.
How do I thicken Roasted Corn Chowder?
You can thicken your chowder by adding more corn or creating a slurry with cornstarch and water.
Roasted Corn Chowder
- Total Time: 50 minutes
- Yield: Serves 6
Description
Indulge in the creamy goodness of Roasted Corn Chowder, where sweet corn meets smoky flavors for a delightful experience. This comforting dish is perfect for chilly evenings, turning everyday moments into cherished memories. With its rich texture and vibrant colors, this chowder is not only satisfying but also adaptable for any occasion, making it the star of your dinner table.
Ingredients
- 4–5 ears fresh corn (or 3 cups frozen corn)
- 2 medium Yukon Gold potatoes, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or half-and-half)
- 4 slices bacon, cooked and crumbled (optional)
- 1 tsp cayenne pepper
- 1 tsp dried thyme
- Salt to taste
Instructions
- Preheat the oven to 425°F (220°C). Husk and clean corn; place on a baking sheet. Roast for 20-25 minutes until slightly charred.
- In a large pot over medium heat, melt butter or oil. Sauté onions until translucent (about 5 minutes).
- Add minced garlic, thyme, and cayenne; sauté for another minute.
- Stir in diced potatoes and vegetable broth. Bring to a boil; reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Blend half the roasted corn with some broth until smooth; return to pot along with remaining corn and heavy cream. Simmer for an additional 5 minutes.
- Adjust seasoning as needed. Serve hot, topped with crispy bacon if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45mg
