Wholesome Roasted Corn Chowder Recipe – Get To The Cooking Now

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!

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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.

History Of Roasted Corn Chowder

Roasted Corn Chowder’s roots extend deep into America’s culinary heritage. Chowders originated from England and France’s fishing villages, eventually making their way to the American Northeast. 

As settlers began adapting recipes with local ingredients, corn, a staple among indigenous tribes, naturally found its way into the pot. Roasting corn was a technique used by Native Americans enhancing the vegetable’s sweetness and depth of flavor. 

As corn gained popularity, the classic corn chowder was born. Today’s roasted corn chowder is a delicious evolution, combining the old-world charm of chowders with the robust flavors of America’s indigenous corn.

Interesting Facts About The Recipe

  • Versatility on Display: Roasted Corn Chowder is an excellent showcase of corn’s versatility. Each technique extracts different flavors and textures from this humble grain, from roasting to pureeing.
  • Comfort Food Status: Chowders, including Roasted Corn Chowder, are widely recognized as comfort food. It’s creaminess and satisfying richness strike a perfect balance that evokes a sense of homely warmth and nostalgia.
  • Seasonal Star: The recipe shines particularly in summer and fall, coinciding with the corn harvest seasons, but with frozen or canned corn, it can be enjoyed year-round.
  • Culinary Fusion: The Roasted Corn Chowder symbolizes a beautiful culinary fusion, combining techniques from various cultures, including Native American roasting methods and European chowder making.
  • Nutrition Packed: This chowder is packed with nutritious ingredients despite its comfort food status. Corn offers valuable fiber and antioxidants, while other ingredients like bell peppers and onions contribute to your daily vegetable intake.
  • Open to Interpretation: The recipe for Roasted Corn Chowder is highly adaptable. The possibilities are endless, from adding smoked paprika for an extra kick to including crispy bacon for a deeper flavor.

What Makes The Roasted Corn Chowder Special?

What sets Roasted Corn Chowder apart is its extraordinary balance of flavors and textures. When roasted, the star ingredient, corn, reveals a unique sweetness and smoky depth that are truly mesmerizing. 

The roasting process not only enhances the corn’s inherent flavor but also lends a hint of char that gives the chowder its distinctive taste.

Moreover, the blend of other vegetables, spices, and a creamy broth results in a rich, luscious texture and a complex, comforting, yet vibrant flavor profile

Each spoonful offers a taste of tradition, innovation, and the simple joy of hearty, home-cooked food.

roasted corn chowder recipe

Ingredients List

Corn, unshucked8 ears
Milk, warm1 qt.
Salt pork, small dice8 oz.
Celery, small dice10 oz.
Onions, small dice12 oz.
Garlic cloves, minced1 Tbsp.
Flour1 oz.
Chicken stock1 qt.
Potatoes, medium dice1 lb.
Heavy cream, warm8 fl. oz.
Worcestershire sauce1 Tbsp.
Fresh thyme1 tsp.
SaltTo taste
White pepperTo taste

Ingredient Tips 

  • Choosing Corn: Fresh corn on the cob will give the best flavor, especially if it’s in season. Frozen or canned corn can be a good substitute if it’s unavailable.
  • Roasting Matters: Don’t rush the roasting process. It brings out the natural sugars in the corn, deepening the flavor profile of your chowder.
  • Herbs and Spices: Fresh herbs like thyme and bay leaves add a delightful depth. Consider adding a dash of cayenne pepper or smoked paprika for a spicier kick.
  • The Cream Factor: While heavy cream gives a rich, luxurious texture, you can also use half-and-half or milk for a lighter version. For a vegan variant, coconut milk works beautifully.
  • Vegetable Stock: Use a high-quality stock or consider making your own for a more flavorful base. For a non-vegetarian twist, chicken stock can also be used.
  • Extra Veggies: Feel free to add more vegetables like diced bell peppers, potatoes, or carrots for added nutrition and texture.
  • Bacon Addition: For a non-vegetarian version, adding crispy bacon bits can impart a beautiful smoky flavor to the chowder.

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.

Scaling The Recipe

Scaling a recipe like Roasted Corn Chowder up or down is relatively straightforward once you understand the process. The key lies in adjusting the quantity of each ingredient proportionately. Here’s how you can do it:

Scaling Up

  • If you want to double or triple the recipe for a larger crowd, multiply the quantity of each ingredient by the factor you’re scaling up by. 
  • For instance, if the recipe calls for 4 ears of corn for 4 servings and you want to make 8 servings, you’ll use 8 ears of corn. Follow the same procedure for all the ingredients.

Scaling Down

  • Similarly, to make less of the chowder, you’d decrease the quantity of each ingredient proportionately. 
  • If you’re making half the original recipe, you’d use half the ingredient quantity.

What Is Used For Garnishing?

Garnishing is a significant step in presenting Roasted Corn Chowder and can add layers of flavor and texture. Here are a few garnishing options for this recipe:

  • Fresh Herbs: Freshly chopped parsley, chives, or dill not only add a pop of color but also a burst of freshness that complements the rich, creamy chowder.
  • Cheese: A sprinkle of grated cheese such as sharp cheddar or Monterey Jack can add a lovely, gooey texture and a boost of flavor.
  • Croutons or Bread: Homemade, store-bought croutons or even a slice of toasted, crusty bread on the side can provide a contrasting crunch.
  • Bacon Bits: If you’re not a vegetarian, crispy bacon bits can add a wonderful smoky flavor and a nice crunch.
  • Extra Corn Kernels: A handful of reserved roasted corn kernels on top can reinforce the primary flavor and add visual appeal.
  • Sour Cream or Yogurt: A dollop of sour cream or Greek yogurt can add a tangy contrast to the creamy, rich chowder.
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.

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.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The Chowder?

Roasted Corn Chowder is a versatile dish that can accommodate various types of proteins, starches, and vegetables. Here are some suggestions:


  • Meat: You can add chunks of cooked chicken, ham, or sausage for a meatier chowder. Crumbled, cooked bacon also adds a lovely smoky flavor.
  • Fish: Shrimp or crab meat could also be excellent additions for a seafood twist.


  • Pasta: Small pasta shapes like ditalini, small shells, or elbow macaroni can be added to the chowder for extra heartiness.
  • Rice: You could also use cooked or wild rice for a different texture.
  • Vegetables: Feel free to add other vegetables you enjoy or have on hand. Some suggestions include:
    • Bell peppers: They can add a sweet note to the chowder.
    • Carrots: They add a touch of sweetness and color.
    • Zucchini or summer squash: These can be a delightful addition during the warmer months.
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Success Tips – Tips And Tricks For Making Chowder 

Making a delicious chowder such as Roasted Corn Chowder can be a simple process, especially when you know a few tips and tricks. Here are some general chowder-making pointers that can come in handy:

Prepping Tips

  • Fresh Ingredients: The fresher your ingredients, the better your chowder will taste. This is especially true for vegetables and herbs.
  • Properly Cut Ingredients: Cut your ingredients into uniform pieces to ensure they cook evenly. Diced vegetables should be small enough to fit on a spoon for a chowder like corn chowder.
  • Roasting: For dishes like Roasted Corn Chowder, make sure to roast the corn properly to achieve that deep, sweet flavor. A high temperature and sufficient roasting time are key.
  • Blend for Smoothness: If the recipe calls for it, make sure to properly blend some of the ingredients for a smoother, creamier texture.

Cooking Tips

  • Don’t Rush the Sauté: When sautéing your aromatics (like onions, garlic, and celery), be patient. You want them to soften and become translucent, not browned or burned. This step releases the flavors into the oil.
  • Flour Usage: If your recipe uses flour to thicken, make sure to cook it thoroughly after adding it to the sautéed vegetables to avoid a raw flour taste.
  • Simmer, Don’t Boil: Once all ingredients are in the pot, make sure to simmer the chowder, not boil it. A slow, gentle simmer helps the flavors meld without breaking down the vegetables too much or making the meat tough.
  • Taste and Adjust: Always taste your chowder as you go, and adjust the seasonings as needed. What tastes just right at the start can mellow out over time.
  • Add Dairy Last: If your chowder has dairy, add it at the end of the cooking process and heat it through gently to avoid curdling.
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Nutritional Values

Introducing a wholesome chowder that combines fresh corn, vegetables, and creamy ingredients. This nutritious dish provides a balanced blend of flavors and essential nutrients. Discover the detailed nutritional values below and savor a bowl of nourishment and taste.

What Are The Total Calories In The Chowder?

Determining the total calories in a homemade chowder like Roasted Corn Chowder can be challenging without knowing the exact amounts of each ingredient. However, I can provide a rough estimate.

A one-cup serving of homemade corn chowder may contain between 200 and 300 calories, depending on the ingredients used.

Factors influencing the calorie content include the amount of butter or oil used, the type of milk or cream, the presence of any added proteins like bacon or chicken, and the quantity of corn and potatoes.

Keep in mind that you can control the calorie content to an extent by choosing lower-calorie ingredients. For example, using lower-fat milk or reducing the amount of oil can decrease the calories, while adding more protein or vegetables can increase the calories.

Dietary Restrictions Of Roasted Corn Chowder

Roasted Corn Chowder may have several dietary restrictions, depending on the ingredients used in the recipe. Here are some considerations:

  • Gluten-Free: This chowder can be gluten-free if made with gluten-free ingredients (especially regarding the use of flour for the roux and the stock). However, if you’re serving this to someone with celiac disease or severe gluten intolerance, make sure every ingredient is certified gluten-free, as cross-contamination can be a risk.
  • Dairy-Free/Lactose Intolerance: Traditional chowder recipes often include milk and cream, which are not suitable for those who are lactose intolerant or following a dairy-free diet. However, these can be substituted with non-dairy alternatives such as almond milk or coconut milk for a similar creamy texture.
  • Vegetarian/Vegan: If the chowder contains meat products such as salt pork or chicken broth, it would not be suitable for vegetarians or vegans. However, you could easily modify it by leaving out the meat and using vegetable broth instead. For a vegan version, also replace the dairy with plant-based alternatives.
  • Nut Allergies: This recipe doesn’t typically contain nuts, but if you’re using a nut-based milk as a dairy substitute, be aware of potential allergy issues.
  • Low Sodium/DASH diet: chowders, especially those made with store-bought broths or added bacon, can be high in sodium. Opt for low-sodium broths and limit added salt for a more heart-healthy version.
  • Keto/Low-Carb: Corn and potatoes are high in carbohydrates, so traditional corn chowder is unsuitable for a keto or low-carb diet.

Health Benefits Of Roasted Corn Chowder

While delightfully rich and creamy, roasted Corn Chowder can also offer various health benefits, especially if prepared with mindful choices. Here are some of its potential nutritional advantages:

  • Rich in Fiber: Corn and potatoes, the primary ingredients in this chowder, are good sources of dietary fiber. Fiber aids in digestion helps control blood sugar levels, and promotes a feeling of fullness.
  • Vitamin and Mineral Content: Corn is rich in several essential nutrients, including Vitamin B6, folate, and magnesium. Potatoes are an excellent Vitamin C, potassium, and Vitamin B6 source. Moreover, if you add other vegetables like celery or carrots, the nutritional profile increases even more.
  • Protein Content: If you add meat, fish, or a plant-based protein source, your chowder will contain a good amount of protein. This is essential for growth, repair, and maintaining good health.
  • Healthy Fats: If you use olive oil or other healthy oils for sautéing the vegetables, you will add heart-healthy monounsaturated and polyunsaturated fats to your chowder.
  • Bone Health: The milk or cream used in chowder is a great source of calcium and Vitamin D, essential for bone health.
  • Antioxidant Properties: Roasting corn increases antioxidant activity, which helps the body fight against harmful free radicals.

Nutrition Table 

Nutrition Table

How Can I Make Chowder Lower In Sodium? 

Lowering the sodium content in Roasted Corn Chowder involves making mindful choices about the ingredients and how you prepare them. Here are some ways to do that:

  • Use Low-Sodium or No-Sodium Stock: Choose a low-sodium or no-sodium broth or stock. If you’re making your own, limit the amount of salt you add. Remember, you can always add more seasoning later, but it’s impossible to take it out once it’s added.
  • Limit Added Salt: Try to use as little added salt as possible. Remember, the other ingredients, especially if they are fresh and high-quality, will provide their own flavors.
  • Use Fresh Corn and Other Vegetables: Using fresh corn and other vegetables instead of canned versions will significantly decrease the sodium content. Canned vegetables often contain added salt as a preservative.
  • Avoid or Limit Processed Meats: Processed meats like bacon or salt pork can add significant sodium. Opt for fresh, lean meats instead, or skip the meat entirely.
  • Use Herbs and Spices for Flavor: Instead of relying on salt, use a variety of herbs and spices to add flavor to your chowder. Garlic, onion, thyme, and pepper can all add depth and complexity to the chowder without adding sodium.
  • Rinse Canned Goods: If you must use canned vegetables, rinse them thoroughly under cold running water. This can remove some of the added sodium.

How Can I Make Chowder Lower In Sugar?

Roasted Corn Chowder is typically high in added sugars if sweetened varieties of milk or cream are used. Most of the sugars in this dish come from the natural sugars present in the corn and other vegetables, which are a part of a balanced diet.

However, if you’re looking to minimize even these natural sugars, here are a few strategies:

  • Use Less Corn: Since corn contains natural sugars, reducing the amount of corn used in the recipe can lower the overall sugar content. You can replace some corn with other low-sugar vegetables like zucchini or cauliflower.
  • Choose Unsweetened Dairy Products: Ensure that the milk, cream, or any dairy alternatives used in the recipe are unsweetened. Some dairy products, particularly some plant-based options, can have added sugars.
  • Avoid Sweetened Stock: Some store-bought stock or broth varieties can contain added sugars. Read the labels carefully, or consider making your own at home.
  • Control Your Toppings: Be cautious about any toppings you add to the chowder, as some (like sweet cornbread croutons or certain types of bacon) may contain added sugars.
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How To Serve The Chowder At Its Best?

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 To Complement Roasted Corn Chowder Recipe

Roasted Corn Chowder is a hearty, creamy dish that stands well on its own, but pairing it with the right side dishes can elevate your meal and provide a balance of flavors and textures. Here are some perfect side dishes to complement your Roasted Corn Chowder:

  • 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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How Long Can We Store The Chowder?

Roasted Corn Chowder can be stored in the refrigerator or freezer with the proper precautions.

  • Refrigerator: You can store the chowder in the fridge for up to 3-4 days. Ensure it’s covered in airtight containers to prevent any absorption of flavors from other foods in the refrigerator.
  • Freezer: For longer storage, you can freeze the chowder for up to 2-3 months. Make sure to use freezer-safe containers or heavy-duty freezer bags. To freeze, let the chowder cool completely, then portion it into your containers, leaving some space at the top as the chowder will expand as it freezes.

To reheat, if frozen, it’s recommended to thaw the chowder overnight in the refrigerator. Then, heat it over medium heat on the stovetop, stirring occasionally, until heated through.

If the chowder seems too thick, add a splash of milk or stock to thin it to your desired consistency.

Can I Make Chowder In Advance?

Roasted Corn Chowder is an excellent dish to prepare in advance.

Making it ahead of time can actually enhance the flavors, as the ingredients have more time to meld together. Here are a few steps to follow if you’re planning to make your chowder in advance:

  • Prepare the chowder: Follow your recipe instructions to prepare the chowder. After cooking, allow the chowder to cool completely. This can be expedited by placing the pot of chowder in a bath of ice water in the sink, stirring occasionally to help release the heat.
  • Store the chowder: Once cooled, transfer the chowder to an airtight container. Refrigerate if you plan to use it within a few days, or freeze for longer storage. Remember to leave some room at the top of the container for the chowder to expand if you’re freezing it.
  • Reheat the chowder: When you’re ready to serve, reheat the chowder gently on the stovetop over medium heat, stirring occasionally. If you’ve frozen the chowder, it’s best to thaw it in the refrigerator overnight before reheating.
  • Adjust Consistency and Seasoning: Upon reheating, you may find the chowder has thickened. If so, add some milk or stock to reach your desired consistency. Also, taste and adjust the seasoning if needed, as flavors can mellow during storage.

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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Special Tools/Equipment Needed

Cooking Roasted Corn Chowder doesn’t necessarily require special kitchen equipment; however, having the following tools can make the process easier and more efficient:

  • Sharp Knife: Essential for cleanly cutting the corn off the cob and chopping your vegetables.
  • Cutting Board: To provide a safe surface for all your chopping needs.
  • Large chowder Pot/Dutch Oven: A large pot or Dutch oven is ideal for preparing the chowder. It provides plenty of space for all the ingredients and allows for even cooking.
  • Blender or Immersion Blender: To puree part of the corn kernels. An immersion blender can be particularly useful as it lets you puree directly in the pot.
  • Wooden Spoon: To stir your chowder as it cooks. A wooden spoon won’t scratch your pot and is comfortable to hold.
  • Ladle: For serving the chowder in a neat and consistent manner.
  • Oven Mitts: You will be handling hot corn from the oven, so these are crucial to protect your hands.
  • Kitchen Tongs: Useful for turning the corn while roasting and removing it from the oven.
  • Measuring Spoons and Cups: For accurate measurement of your ingredients.
  • Storage Containers: If you’re planning on storing leftovers, you’ll need airtight containers for the refrigerator or freezer.

Frequently Asked Questions 

Can I Use Canned Corn If Fresh Corn Is Not Available?

Yes, you can use canned corn in a pinch. Drain and rinse it before use. However, the flavor may not be as vibrant as using fresh corn. Consider adding a dash of smoked paprika or a small amount of charred bell pepper to mimic the roasted flavor of fresh corn.

I’m Not A Fan Of Salt Pork. Can I Use A Different Type Of Meat?

Absolutely. You can substitute the salt pork with bacon, ham, or even smoked turkey for a different flavor profile. If you’re vegetarian, you can omit the meat and use a bit of smoked paprika or liquid smoke for some of that smoky flavor.

Can I Add Other Vegetables To The Chowder?

Yes, you can definitely add other vegetables to your chowder. Some good options include bell peppers, carrots, or peas. Just be aware that adding extra ingredients could alter the cooking time and the final texture of the chowder.

What If I Don’t Have Whole Milk? Can I Use A Different Type Of Milk?

Yes, you can use other types of milk. However, keep in mind that the lower the fat content, the less creamy your chowder will be. You can also use alternatives like almond milk or coconut milk for a dairy-free version, though these will alter the flavor of the chowder.

The Chowder Seems Too Thick After Cooking. How Can I Fix This?

If your chowder turns out too thick, you can thin it with a little extra stock or milk until it reaches your preferred consistency. Be sure to heat it through again after adding additional liquid.

Wholesome Roasted Corn Chowder Recipe - Get To The Cooking Now

Wholesome Roasted Corn Chowder Recipe – Get To The Cooking Now

5 from 7 votes
Recipe by Hanna Barnes Course: Soups u0026amp; Broths


Prep time


Cooking time





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.


  • 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.
Hanna Barnes

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