Wholesome Roasted Corn Chowder Recipe – Get To The Cooking Now

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Warm up your senses with this roasted corn chowder, a cozy hug in a bowl that combines the sweetness of summer with the warmth of winter. Begin by roasting corn until golden, unlocking a depth of flavor. Sauté onions and garlic, then add potatoes and chicken broth, simmering until tender. Blend half the mixture, creating a creamy base without losing the rustic chunkiness. Stir in the roasted corn, followed by cream and a dash of smoked paprika. Serve hot, garnished with crispy bacon and fresh chives, for a bowl that’s simply corn-tucopia of delights!

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. 

roasted corn chowder recipe

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.

roasted corn chowder recipe

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.
roasted corn chowder recipe

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.
roasted corn chowder recipe

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.


  • 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.
roasted corn chowder recipe

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.
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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.
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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.
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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.
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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. 
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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.


  • Char the Corn: For a smoky depth, roast or grill the corn until slightly charred before adding it to the chowder. This enhances the sweetness and adds a rich, smoky flavor.
  • Sauté Vegetables: Cook onions, celery, and other aromatic vegetables until they are soft and translucent to build a flavorful base without overpowering the corn.
  • Thicken Gradually: Add flour slowly to the sautéed vegetables to create a roux, ensuring the chowder thickens evenly without clumps.
  • Simmer Gently: Once all ingredients are combined, simmer the chowder on low heat to prevent the dairy from curdling and to allow the flavors to meld together.
  • Season to Taste: Adjust the seasoning at the end of cooking. Corn’s sweetness can vary, so a final taste test can help balance flavors with additional salt, pepper, or herbs.
Wholesome Roasted Corn Chowder Recipe - Get To The Cooking Now

Wholesome Roasted Corn Chowder Recipe – Get To The Cooking Now

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Course: Soups u0026amp; Broths


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Indulge in the comforting flavors of our Roasted Corn Chowder recipe. This creamy and hearty chowder features tender roasted corn, diced vegetables, and aromatic seasonings, creating a delightful harmony of taste. This recipe is perfect for chilly days and will surely warm your soul and satisfy your cravings.

Ingredients List

  • 8 8 Corn, (Unshucked Ears)

  • 32 fl.ounce 32 Milk, Warm

  • 8 oz 8 Salt Pork, Small Dice

  • 10 oz 10 Celery, Small Dice

  • 12 oz 12 Onions, Small Dice

  • 1 Tbsp 1 Garlic Cloves, Minced

  • 1 oz 1 Flour

  • 32 fl.ounce 32 Chicken Stock

  • 1 lb 1 Potatoes, Medium Dice

  • 8 fl. oz. 8 Heavy Cream, Warm

  • 1 Tbsp 1 Worcestershire Sauce

  • 1 tsp 1 Fresh Tthyme

  • Salt (To Taste)

  • White Pepper (To Taste)

Step-By-Step Directions

  • Roasting Corn
    Preheat your oven to 400°F (200°C). Without shucking them, place the ears of corn on a baking tray and roast them in the preheated oven for 45 minutes. This process will enhance the flavor of the corn, giving your chowder a deeper taste. Once roasted, remove the corn from the oven and let it cool down.
  • Roasting Corn
    Preheat your oven to 400°F (200°C). Without shucking them, place the ears of corn on a baking tray and roast them in the preheated oven for 45 minutes. This process will enhance the flavor of the corn, giving your chowder a deeper taste. Once roasted, remove the corn from the oven and let it cool down.
  • Vegetable Sauté
    In a large pot, add the salt pork and render the fat over medium heat. Add in your chopped celery, onions, and minced garlic when the fat is sufficiently rendered. Sauté these vegetables lightly until they become translucent and aromatic.
  • Roux Preparation
    Stir in your flour with the sautéed vegetables and pork fat, creating a blond roux. This roux will serve as a thickener for your chowder, giving it a rich, hearty texture.
  • Simmering
    Slowly add the stock and the rest of your milk to the pot, stirring continuously to ensure the roux is incorporated evenly. Bring this mixture to a simmer.
  • Adding Potatoes And Corn
    At this point, add your chopped potatoes, the remaining corn kernels, and the corn purée you made earlier. Let the chowder return to a simmer and cook for 10 more minutes until the potatoes are tender.
  • Final Touches
    Pour in the cream, add a dash of Worcestershire sauce, and sprinkle in your thyme. If the chowder is too thick, adjust the consistency by adding some hot stock. Season with salt and white pepper to your liking, and let it simmer for another 5 minutes to allow the flavors to meld together.
  • Serving
    Ladle your finished Roasted Corn Chowder into pre-warmed bowls for serving. The warming of the bowls helps keep the chowder hot longer. Enjoy it as is or with a side of crusty bread for dipping.
  • Sharp Knife
  • Cutting Board
  • Large Soup Pot/Dutch Oven
  • Blender Or Immersion Blender
  • Wooden Spoon
  • Ladle
  • Oven Mitts
  • Kitchen Tongs
  • Measuring Spoons And Cups
  • Storage Containers


  • Roasting the corn adds a smoky and caramelized flavor to the chowder. Ensure the corn is evenly roasted for the best taste.
  • For a vegetarian version, you can substitute the salt pork with olive oil or butter for sautéing the vegetables.
  • Adjust the amount of salt and white pepper according to your taste preferences. Start with a small amount and gradually add more if needed.
  • Feel free to customize the chowder by adding other vegetables, such as bell peppers or carrots, for added flavor and texture.
  • To make the chowder thicker, you can blend a portion of the chowder using an immersion blender or by transferring a portion to a blender and then returning it to the pot.
  • Garnish the chowder with fresh herbs like parsley or chives to add a pop of freshness and color.
  • For a complete meal, serve the roasted corn chowder with crusty bread or a side salad.
  • Leftover chowder can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of water or additional stock if needed to adjust the consistency.

Nutrition Table 

Nutrition Table

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