Some recipes are good, and then some are can’t-stop-thinking-about-it good. This Corn Chowder is THAT ONE. It’s hearty without weighing you down, creamy without being fussy, and so easy you’ll wonder where it’s been all your life. No complicated steps, no fancy ingredients — just good, honest food. My advice? Don’t overthink it. Just make it!
What’s The Best Corn To Use For Roasted Corn Chowder?
Fresh summer corn is the gold standard for sweetness and flavor, but you can use frozen roasted corn. It’s a close second and lets you make this year-round.
How Do You Make Chowder Creamy Without Being Too Heavy?
My secret is blending just enough of the soup to create a creamy base, then stirring in half-and-half at the end. It’s rich with a velvety texture but not heavy.
Ingredients You’ll Need
Bacon – Adds smoky, savory depth to the chowder and gives you that irresistible crispy topping.
Roasted Corn – Sweet, caramelized flavor from roasting either in the oven or on the grill. You’ll need about 8–10 ears (6 cups).
Onion – For a flavorful base.
Flour – Helps thicken the chowder so it’s rich and creamy.
Yukon Gold Potatoes – Buttery and soft, they cook beautifully and add heartiness.
Olive Oil – Used to sauté the vegetables and crisp the bacon.
Chicken Stock – Builds the savory backbone of the soup.
Half and Half – For creaminess without feeling too heavy.
Salt & Fresh Cracked Black Pepper – Essential seasonings that bring all the flavors together.
Cayenne Pepper – A subtle hint of heat that balances the sweetness of the corn.
Variations To Make It Your Own
Seafood Corn Chowder – Stir in cooked shrimp, lump crab, or chunks of salmon or white fish in the last few minutes of cooking.
Spicy Corn Chowder – Kick up the heat with extra cayenne, diced jalapeños, or a dash of hot sauce.
Vegetarian Corn Chowder – Skip the bacon, use vegetable broth, and add smoked paprika for a hint of smoky flavor.
Cheesy Corn Chowder – Stir in shredded sharp cheddar or pepper jack right before serving for extra richness.
How To Make Corn Chowder From Scratch
- Roast the Corn – Butter corn, season, wrap in foil, and roast at 400°F for 30 minutes, turning halfway. Cool and cut from the cob.
- Cook the Bacon & Onions – Crisp bacon in olive oil, remove, then sauté onions in the drippings until tender.
- Build the Chowder Base – Stir in flour, seasonings, chicken stock, and potatoes. Simmer until potatoes are fork-tender.
- Finish & Serve – Stir in corn, half and half, and cayenne. Blend lightly for a creamy-but-chunky texture, then top with bacon (and cheese if you like!).
What To Serve With Corn and Potato Chowder
A skillet of cast-iron Southern cornbread is perfect for soaking up every last drop, while a crisp green salad with tangy vinaigrette helps balance the richness. For the ultimate comfort food pairing, serve it alongside warm roast beef and cheese sliders.
Craving More? Try These Comfort Food Meals
If you tried this Roasted Corn Chowder Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 4-5 slices of bacon – cut into 3rds
- 6 cups roasted corn – about 8 to 10 ears
- 1 medium onion – diced
- 3 tablespoons flour
- 4 Yukon gold potatoes – diced
- 1 tablespoon olive oil
- 5 cups chicken stock
- 1 cup half and half
- 2 teaspoons salt
- 1 teaspoon fresh cracked pepper
- ½ teaspoon Cayenne pepper
Instructions
- Heat oven to 400 degrees. Butter corn and sprinkle with salt and pepper. Wrap in tin foil and roast in oven for 30, turning every 15 minutes – you can also roast the corn on the grill. When corn is done, remove from foil, cool slightly and cut from the cob.
- Heat ½ tablespoon of olive oil in large dutch oven. Cook bacon in hot oil until crispy. Remove to drain on paper towels.
- Add ½ tablespoon of olive oil to bacon drippings and heat. Add onions and saute until translucent. Mix in flour, salt and pepper and cook for 3 minutes.
- Add chicken stock and potatoes. Bring to a boil and cook for 15 minutes.
- Gently mix in corn and half and half, stirring well. Add Cayenne pepper. Taste and adjust seasoning.
- Remove pot from stove and with an immersion blender, process until chowder is blended but still has texture. **You can use a potato masher or stand blender to get the same texture – no worries!**
- Place back on stove, heat on low. Serve with crumbled bacon and if desired, cheddar cheese.
Notes
- Seafood: Add cooked shrimp, lump crab, or chunks of white fish in the last few minutes for a coastal twist.
- Spicy: Turn up the heat with extra cayenne, diced jalapeños, or a splash of hot sauce.
- Vegetarian: Skip the bacon, use vegetable broth, and season with smoked paprika for a hint of smokiness.
- Cheesy: Stir in shredded sharp cheddar or pepper jack just before serving for extra richness.
- Storing: Keep leftover chowder in an airtight container in the refrigerator for up to 3 days.
- Freeze: Cool completely, then freeze in airtight containers for up to 3 months.
- Reheat: Warm gently on the stove over low heat, stirring occasionally. Add a splash of broth or milk if it’s too thick.
Nutrition
FAQ For Easy Corn Chowder
Yes! Corn chowder stores well in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of chicken stock or milk if it’s too thick.
Absolutely. Roast it straight from frozen on a baking sheet at 425°F for 15–20 minutes until lightly browned, then use as directed.
Just blend! An immersion blender works great, but you can also use a stand blender or even a potato masher. The potatoes naturally release starch, giving you a rich, thick chowder without any dairy.
Yes! Cool it completely, then freeze in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove, stirring occasionally.
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