Roasting the corn intensifies its sweetness and adds a depth of flavor to the chowder. Don't skip this step! For a richer flavor, consider using heavy cream instead of light cream. If you don't have fresh corn, you can use frozen corn kernels. Thaw them before roasting. To make this chowder vegetarian, use vegetable broth instead of chicken broth. The chowder will thicken as it cools. If it becomes too thick, add a little extra broth or cream to thin it out. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Cranked Up Corn Chowder
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING8 People
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VIEWS171
This isn't just corn chowder; it's a symphony of sweet corn, earthy vegetables, and creamy decadence. A comforting hug in a bowl, elevated by a touch of roasting for intensified flavor. This robust recipe is hearty and filling.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol54 mg
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Fiber3 g
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Protein6 g
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Saturated Fat11 g
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Sodium729 mg
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Sugar6 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepIn a baking dish, toss corn kernels with 1 tablespoon olive oil until evenly coated. (2 minutes)
03
StepRoast corn in the preheated oven until lightly golden and fragrant, about 20 minutes. (20 minutes)
04
StepWhile the corn roasts, heat the remaining 1 tablespoon olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, shredded carrot, and chopped celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. (7 minutes)
05
StepPour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the roasted corn, diced potatoes, light cream, cream-style corn, parsley, salt, and pepper. Bring the mixture to a gentle boil. (5 minutes)
06
StepWhile the chowder is heating up, prepare the roux: In a small skillet over medium-low heat, melt the butter. Sprinkle in the flour and whisk constantly until a smooth paste forms. Continue whisking until the roux turns a pale golden color and has a nutty aroma, about 5 minutes. Be careful not to burn it. (5 minutes)
07
StepGradually whisk the roux into the simmering chowder, ensuring no lumps form. Reduce the heat to low, cover, and simmer gently, stirring occasionally, until the potatoes are tender and the chowder has thickened, about 30 minutes. (30 minutes)
08
StepTaste and adjust seasonings as needed. Serve hot, garnished with extra parsley, a drizzle of cream, or a sprinkle of crispy bacon.
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Annabelle Collier
May 9, 2025This is the best corn chowder I've ever made! The roasted corn really makes a difference.
Holly Mcglynn
Nov 12, 2024The instructions are very clear, and the chowder turned out perfectly!
Fleta Roberts
Nov 8, 2024I've made this several times now, and it's always a hit!
Ashtyn Waters
Oct 21, 2024I made a big batch and froze some for later. It reheats beautifully.
Shanny Dibbert
Sep 13, 2024My family loved this chowder! It's so creamy and flavorful.
Ines Gottlieb
Jul 30, 2024I used vegetable broth to make it vegetarian, and it was still delicious.
Domenick Zulauf
Apr 27, 2024I added some chopped bacon and it was amazing!
Zoila Toy
Apr 11, 2024The roux makes it so creamy and thick!
Velva Robel
Dec 8, 2023This recipe is a keeper!
Josie Schoen
Nov 16, 2023Easy to follow recipe and the results were fantastic!