Description
Roasted Corn Chowder is a creamy and smoky soup that transforms traditional chowder with the addition of charred corn kernels. This comforting dish combines sweet corn, tender potatoes, and a rich, creamy broth. Ideal for cool evenings, this chowder is a crowd-pleaser whether served as a main course or an elegant appetizer.
Ingredients
Units
Scale
- 6–8 ears of fresh sweet corn, husks removed
- 3 tablespoons olive oil, divided
- 2 cups water, divided
- 2 ribs celery, chopped
- 1 small onion, chopped
- 4–5 red potatoes, cut into 1-inch chunks
- 1 1/2 cups heavy cream, divided
- Salt and pepper to taste
Instructions
- Roast the Corn
- Prepare the grill and brush 3–4 corn cobs with 2 tablespoons olive oil.
- Grill until charred to your preference (dark grill marks but not fully burnt).
- Set aside to cool.
- Prepare the Corn Puree
- Once cooled, cut kernels off the cobs.
- Blend with 1 cup of water in a food processor or blender until smooth, about 2 minutes.
- Cook the Base
- Heat the remaining 1 tablespoon of olive oil in a medium pot over medium heat.
- Add chopped celery and onion, cooking until translucent and tender.
- Combine and Simmer
- Stir in the corn puree, remaining 1 cup of water, and potatoes.
- Bring to a boil, then reduce heat and simmer until potatoes are tender, about 25 minutes.
- Blend Roasted Corn
- Cut kernels from the roasted corn cobs.
- Blend with ½ cup of heavy cream in a food processor until somewhat smooth.
- Add the roasted corn puree and the remaining heavy cream to the pot.
- Finish and Serve
- Simmer until heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs or your choice of toppings.