Roasted Corn Chowder
Creamy corn chowder made with smoky bacon, sweet roasted corn, and tender Yukon gold potatoes. This easy one-pot recipe is hearty without being heavy and perfect for a cozy lunch or dinner any time of year.
Servings: 8
Calories: 348kcal
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
Variations:
- 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
Calories: 348kcal | Carbohydrates: 49g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 894mg | Potassium: 858mg | Fiber: 5g | Sugar: 10g | Vitamin A: 475IU | Vitamin C: 25mg | Calcium: 56mg | Iron: 2mg