Wholesome Roasted Corn Chowder Recipe – Get To The Cooking Now

Savor the sublime symphony of flavors in a bowl of roasted corn chowder recipe, an unrivaled champion of summer cuisine. Every spoonful unveils the sweetness of golden kernels, roasted to perfection, harmonizing with the creaminess of a well-balanced broth. 

The vibrant medley of vegetables contributes color and depth, while the gentle heat of spices whispers warmth into your soul. It’s an experience, a celebration of the season’s bounty.

Indulge in this dish and find yourself on a culinary journey that transcends the ordinary, connecting you to the charm of rustic, home-cooked goodness. Discover the magic of roasted corn chowder today.

What Is Roasted Corn Chowder?

Roasted Corn Chowder is a creamy, comforting chowder featuring the delightful sweetness of roasted corn. The recipe is elevated by incorporating hearty vegetables, aromatic herbs, and a well-seasoned broth. 

The roasting process intensifies the corn’s natural flavors, which meld beautifully with the other ingredients during simmering.

The result is a rich, luscious chowder that is both fulfilling and delectably flavorful. It’s an exceptional dish that showcases the warmth of home-cooked meals and the versatility of corn.

Can You Vary The Recipe With Other Ingredients?

The Roasted Corn Chowder recipe can be easily adjusted to suit various dietary needs:

• Keto: You might want to reduce the quantity of corn due to its higher carb content and add more low-carb vegetables like cauliflower. You could also include high-fat ingredients like cream cheese or additional heavy cream to increase the fat content.
• Paleo: You can use almond milk or coconut milk as a dairy substitute. Ensure that your stock is paleo-friendly, and add more vegetables or even some chicken for protein.
• Gluten-Free: The basic recipe of Roasted Corn Chowder is naturally gluten-free. However, always ensure that any stock or broth you use is certified gluten-free, as some brands might contain additives or thickening agents with gluten.
• Whole30: Replace the dairy with Whole30-compliant alternatives like coconut cream or almond milk, and ensure the broth you use doesn’t have sugar or additives. You might also want to skip the corn since it’s technically a grain and not Whole30-compliant.
• Vegetarian/Vegan: Ensure your stock is vegetable-based for a vegetarian version. Replace the cream with non-dairy alternatives like coconut milk, almond milk, or cashew cream for a vegan version. If you’re using a pre-made stock or broth, ensure it doesn’t contain any hidden animal-derived ingredients.

Recipe Directions

• Roast the corn: Preheat the oven to 400°F (200°C). Place the ears of corn, in their husks, in the oven and roast for 45 minutes. Allow to cool.
• Shuck and purée: Once cool, shuck the corn and cut off the kernels. Purée half the corn kernels in a blender, adding a small amount of milk if necessary.
• Sauté vegetables: Render the fat from the salt pork in a large pot over medium heat. Add the celery, onions, and garlic, and sauté lightly.
• Make the roux: Stir in the flour with the vegetables and fat to create a blond roux.
• Simmer with stock and milk: Add the stock and remaining milk to the pot and simmer.
• Add potatoes and corn: Incorporate the potatoes, puréed corn, and remaining corn kernels. Simmer again and let cook for another 10 minutes.
• Final seasonings: Cream, Worcestershire sauce, and thyme should be added. If required, add hot stock to adjust the consistency. After adding salt and white pepper to taste, boil the dish for an additional five minutes.
• Serve: Ladle the chowder into warm bowls and serve.

Variations, Add-Ons, And Toppings

The Roasted Corn Chowder recipe is highly flexible, allowing for numerous variations and add-ons. Here are a few ideas:

Variations and Add-ons

• Additional Proteins: To make the chowder more substantial, consider adding cooked chicken, shrimp, or crab. For a smoky touch, crispy bacon or pancetta would work wonderfully.
• Vegetable Variations: Other vegetables like bell peppers, carrots, or leeks can be added for more flavor and texture. For a spicier version, jalapenos or other chili peppers can be included.
• Herb and Spice Variations: Switch up the flavor profile by experimenting with different herbs and spices. Cilantro, basil, or dill could be interesting herb choices, while spices like smoked paprika, cayenne, or cumin could provide a different dimension of heat and flavor.
• Vegan or Dairy-Free Versions: Substitute cream with coconut milk or other plant-based milk for a vegan or dairy-free version. In this case, consider using a vegetable-based umami source, like smoked paprika or soy sauce, to replace the depth of flavor the pork provides.
• Grilled Corn: Grill the corn instead of roasting it for a deeper smoky flavor. This adds a unique charred note to the chowder.

Toppings

• Serve with toppings like chopped fresh herbs (like parsley or chives), extra corn kernels, a sprinkle of shredded cheese, or even a dollop of sour cream for an extra layer of flavor and texture.

Can I Make Chowder In A Slow Cooker Or Instant Pot?

The Roasted Corn Chowder can be adapted for both slow cooker and Instant Pot methods. Here’s how you can do it:

Slow Cooker Method

• Roast the corn as per the original recipe.
• Saute the salt pork, celery, onions, and garlic in a pan, then transfer this to your slow cooker.
• Add the flour and stir well to combine.
• Add the stock, milk, potatoes, pureed corn, and remaining corn kernels into the slow cooker.
• Cook on low for 6-8 hours or on high for 3-4 hours.
• In the last 30 minutes of cooking, add cream, Worcestershire sauce, and thyme. Adjust the seasonings as needed.
• Serve warm with your choice of garnishes.

Instant Pot Method

• Use the Saute function on the Instant Pot to render the fat from the salt pork, and saute the celery, onions, and garlic.
• Stir in the flour to make a roux.
• Gradually add the stock and milk while stirring constantly to avoid lumps.
• Add the potatoes, pureed corn, and remaining corn kernels.
• Secure the lid and set the Instant Pot to Manual High Pressure for 10 minutes. After the cooking time is over, allow for a natural pressure release for 10 minutes before quick-releasing the remaining pressure.
• Open the lid, stir in the cream, Worcestershire sauce, and thyme. Adjust the seasonings as needed.
• Serve warm with your choice of garnishes.

Can I Use Store Broth, Or Should I Make My Own?

Both store-bought broth and homemade broth can work well in the Roasted Corn Chowder, each with its own advantages.

Store-Bought Broth

• This is a convenient option and can save you time. When purchasing, aim for a high-quality brand that’s low in sodium. This allows you more control over the saltiness of your chowder. 
• Some store-bought broths also come in different flavors and varieties, allowing you to choose one that best compliments your chowder.

Homemade Broth

• Making your own broth can be more time-consuming, but it allows for a greater depth of flavor and control over the ingredients. You can customize it to your taste, adding any herbs, vegetables, or spices you prefer. 
• Homemade broth also tends to be more cost-effective, especially if you’re using leftover scraps and bones.

How To Serve ?

Roasted Corn Chowder is a versatile dish that can be served in a variety of ways to complement its hearty and comforting flavors. Here’s how you can best serve this dish:

• Serving Bowls: Serve the chowder in deep bowls to keep it warm and make it easy to enjoy with a spoon. Pre-warm the bowls in the oven for a few minutes for an added touch.
• Garnish: Top your chowder with garnishes that enhance its visual appeal and add extra flavor. This could be fresh herbs like chopped parsley or thyme, an extra sprinkle of black or white pepper, or a dollop of sour cream. You might also consider crispy bacon bits or shredded cheese if you’re not vegetarian.
• Accompaniments: Chowder pairs well with a slice of crusty bread, a warm biscuit, or a bread roll on the side for dipping. A fresh green salad can also balance out the creaminess of the chowder and provide a contrasting texture.
• Drink Pairings: When it comes to drinks, you could go for a crisp white wine like a Chardonnay or Sauvignon Blanc, which complements the creaminess of the chowder. Non-alcoholic options might include a chilled glass of lemonade or iced tea.
• Temperature: Serve the chowder hot but not boiling. The flavors are best appreciated when warm enough to enjoy but not so hot that it could burn your mouth.

Perfect Side Dishes

• Crusty Bread or Rolls: A warm, crusty bread or roll is perfect for soaking up every last bit of the chowder. Consider a French baguette or a hearty whole-grain loaf. You can also serve it with cornbread for a thematic pairing.
• Green Salad: A simple green salad with a tangy vinaigrette can provide a refreshing contrast to the creamy chowder. Try a mix of leafy greens, cucumbers, cherry tomatoes, and a sprinkle of feta cheese.
• Grilled Cheese Sandwich: A classic pairing with any chowder, a grilled cheese sandwich adds a satisfying, crunchy element. Use a sharp cheddar for a traditional flavor, or experiment with other cheeses for variety.
• Roasted Vegetables: For a hearty winter meal, pair the chowder with a side of roasted root vegetables like carrots, parsnips, or beets. The roasting process enhances their natural sweetness, making them a good complement to the savory chowder.
• Coleslaw: A tangy, crunchy coleslaw can be a great contrast to the creamy, smooth chowder. Consider a vinegar-based slaw for a more pronounced tangy flavor.
• Seafood: If you want to turn your meal into a seafood feast, consider serving a side of grilled or baked fish, like salmon or halibut, or a plate of garlic butter shrimp.
• Corn on the Cob: Why not double down on the corn theme if corn is in season? A grilled or boiled corn on the cob with some butter, salt, and a sprinkle of chili powder can be a delicious and fun side.

Storage And Make Ahead

• Store: After allowing the roasted corn chowder to cool to room temperature, transfer it into airtight containers. It can be kept in the refrigerator for up to 4 days, making it perfect for meal prep. For longer storage, freeze the chowder in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Make Ahead: This chowder is an excellent candidate for making ahead, as the flavors continue to develop and meld together, enhancing the overall taste. Prepare the recipe as directed, then cool and store. When ready to serve, slowly reheat the chowder over medium heat, stirring occasionally to prevent sticking. If the chowder thickens too much upon reheating, simply stir in a little extra broth or milk until you reach your desired consistency. 

What Can We Do With Leftovers? 

Leftover Roasted Corn Chowder can be utilized creatively in many ways:

• Chowder-Stuffed Potatoes: Hollow out baked potatoes and fill them with reheated chowder for a comforting meal.
• Chowder Pot Pie: Use it as a filling for a pot pie. Top it with a pie crust or puff pastry and bake until golden.
• Corn Chowder Pasta: Toss it with cooked pasta for a creamy, rich dish. Add some grated cheese on top.
• Bread Bowl Chowder: Serve reheated chowder in hollowed-out bread rolls for an enticing presentation and hearty meal.
• Chowder Dip: Warm it, thin it slightly if needed, and serve as a dip with tortilla chips or crudites.
• Chowder Quesadillas: Use it as a filling for quesadillas, adding cheese for a gooey delight.

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