Roasted Corn Chowder: A Comforting, Flavor-Packed Soup

When the weather turns cool, nothing beats a hearty bowl of chowder. This roasted corn chowder is packed with smoky, savory flavor. With roasted corn, crispy bacon, and a creamy, velvety texture, this soup is a perfect way to bring warmth and comfort to your table. Whether you’re cooking for a weeknight dinner or impressing guests with a beautifully plated bowl, this chowder is a must-try.

Corn chowder is a classic, but roasting the corn takes it to a whole new level. The slight char from grilling enhances the natural sweetness of the corn while adding a subtle smoky depth. Cooking the base in bacon fat infuses even more flavor. Using a blend of Italian herbs, garlic, and creamy potatoes makes each spoonful rich and satisfying.

One of the best things about this chowder is its versatility. It can eaten as a meal on its own, or used as sauce as part of a bigger meal. Blending the chowder with a stick blender creates a creamier texture. If you prefer a heartier texture, you can skip the blending step and enjoy more chunky vegetables and roasted corn in every bite.

For an extra-special touch, garnish your chowder with crispy bacon and reserved roasted corn. If you really want to impress, top each bowl with seared scallops, a drizzle of homemade chive oil, and a handful of fresh microgreens. These additions take the dish from simple comfort food to restaurant-quality dining that will impress anyone.

This roasted corn chowder is perfect for cozy nights, tailgates, or any gathering where you want to serve up a warm, comforting dish. Once you try it, you’ll find yourself making it again and again! Give it a try and let me know how you use it. Tag @thatgrillerguy on social media and show off your creations!

Roasted Corn Chowder: A Comforting, Flavor-Packed Soup

Recipe by That Griller GuyCourse: SoupsCuisine: American

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Creamy, smoky, and packed with flavor, this roasted corn chowder is the ultimate comfort food. It’s perfect for cozy nights or dinner parties

Ingredients

• 4 cups frozen corn

• 4 cups chicken stock

• 4 slices bacon, diced

• 2 carrots, peeled and diced

• 3 stalks celery, diced

• 1 white onion, diced

• 3 garlic cloves, minced

• 1 cup heavy cream

• 1 teaspoon Italian herb seasoning

• 2 russet potatoes, peeled and diced

• ¼ cup flour

Directions

• Cook the bacon in a Dutch oven over medium heat until crispy. Remove the bacon and leave the grease in the pot.
• Add the onion, celery, and carrots to the bacon grease and cook until the onion is translucent.
• Stir in the garlic and Italian seasoning, cooking until fragrant.
• Add the flour and cook for 1 minute, stirring continuously to prevent burning.
• Pour in the chicken stock and stir until the flour is completely dissolved.
• (Optional) Roast the corn in a skillet on the grill for extra smoky flavor.
• Add the potatoes, three-quarters of the roasted corn and bacon, and the cream to the pot. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
• Use a stick blender to blend the soup until smooth, leaving some small chunks for texture. (For a chunkier chowder, skip this step.)
• Season with salt and pepper to taste.
• Serve garnished with the reserved corn and bacon. For an elevated dish, top with seared scallops, microgreens, and a drizzle of chive oil.