Fresh, sweet corn, roasted to bring out a slight smokey flavor is one of the best flavors of summer. Then combined with bacon, potatoes and a few other simple ingredients, well, you have a dish that’s absolutely irresistible!
When summer rolls around one of my favorite things to do is to head to the farmers market and pick up some fresh, “home grown” vegetables. One veggie that’s always at the top of my list is sweet corn. Recently, I picked up a variety called “supper sweet” and WOW, it owned up to it’s name. After tasting and talking with the farmer, I picked up two dozen ears and started dreaming of what I’d be cooking.
Over the past week, life has been a little crazy around here. It sure felt good to grab some fresh food from the farmers market and get back in my kitchen. It’s the place where I get to experiment, create and make my friends and family happy with food. Today we’ve had some “iffy” weather and even though it’s not cool outside, I decided to make a big pot of Roasted Corn Chowder. This pot of goodness has flavors of bacon, onion, potatoes and a little kick of red pepper. Just a word of warning – when making this dish, after roasting the corn, try really, really hard not to eat all of that sweet goodness before you make the chowder! It took all I had in me NOT to do so! After roasting the corn, this chowder comes together in less than 30 minutes. Once it’s done, I top it off with some cheddar cheese, crispy bacon and chives. All you need is some crusty bread and you’ve got one big pot of comfort.
Roasted Corn Chowder
This pot of goodness has flavors of bacon, onion, potatoes and a little kick of red pepper.
- 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
- 1/2 teaspoon Cayenne pepper
- 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 1/2 tablespoon of olive oil in large dutch oven.
- Cook bacon in hot oil until crispy.
- Remove to drain on paper towels.
- Add 1/2 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.