Roasted Corn Chowder is a creamy, smoky soup that elevates traditional chowder with the addition of charred corn kernels. This hearty and versatile dish combines sweet corn, tender potatoes, and a creamy broth, making it a comforting option for cool evenings or an elegant starter for guests.
Ingredients:
- 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
- 1½ cups heavy cream, divided
- Salt and pepper to taste
Directions:
- Roast the Corn:
- Prepare the grill and brush 3–4 corn cobs with 2 tablespoons olive oil.
- Grill until charred with dark grill marks. Set aside to cool.
- Prepare the Corn Puree:
- Once cooled, cut kernels off the cobs and 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 and blend them 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 toppings of your choice.
Nutritional Information:
- Calories: 680 kcal per serving
- Servings: 4
Enjoy this delectable Roasted Corn Chowder as a comforting meal or an impressive dish for guests!
Roasted Corn Chowder: A Creamy Delight for All Seasons
Roasted Corn Chowder is a culinary masterpiece that brings together the earthy, smoky flavors of charred corn with the creamy, rich textures of a traditional chowder. This dish is perfect for a variety of occasions, whether you’re seeking comfort on a chilly evening, preparing a special starter for a dinner party, or simply looking for a new way to enjoy sweet corn. With its velvety consistency, robust flavor profile, and vibrant presentation, Roasted Corn Chowder is a versatile recipe that deserves a spot in your repertoire.
The Allure of Roasted Corn Chowder
Corn chowder has long been a beloved comfort food, cherished for its ability to balance sweet, savory, and creamy elements in one bowl. Roasted Corn Chowder takes this classic dish to the next level by introducing the smoky depth of grilled corn. Roasting enhances the natural sweetness of the corn while adding a charred, caramelized note that complements the other ingredients beautifully.
The chowder’s rich base is built on hearty red potatoes, a creamy broth, and aromatic vegetables like onion and celery. Each element contributes to a harmonious blend of textures and flavors, creating a dish that is both satisfying and sophisticated. While the recipe is simple enough for a weeknight meal, its impressive presentation and depth of flavor make it a crowd-pleasing option for entertaining.
The Role of Roasted Corn in the Recipe
The roasted corn is undoubtedly the star of this dish. Grilling the corn imparts a smokiness that elevates the chowder from good to extraordinary. The charred kernels are blended into a puree, which serves as the flavorful backbone of the soup. This puree is rich in natural corn starches, which not only add body to the chowder but also amplify its sweet and smoky notes.
Another portion of the roasted corn is blended with cream, creating a silky addition that enhances the dish’s creamy texture. By layering roasted corn in these two ways, the recipe ensures that its signature flavor shines in every bite. The charred kernels also provide visual appeal, adding flecks of golden brown to the chowder.
A Nutritional Perspective
While Roasted Corn Chowder is undeniably indulgent, it also offers a range of nutritional benefits. Sweet corn is rich in essential vitamins and minerals, including vitamin C, B vitamins, and magnesium. It is also a good source of dietary fiber, which promotes digestive health and helps to maintain satiety.
Potatoes, another key ingredient, are packed with potassium and vitamin C, making them a nutrient-dense addition to the chowder. The celery and onion contribute additional vitamins, minerals, and antioxidants, while the cream provides a luxurious texture and a dose of healthy fats.
For those looking to modify the recipe, there are plenty of options to adjust the nutritional profile. Using half-and-half instead of heavy cream can reduce the calorie content without sacrificing too much creaminess. For a lighter version, you can also substitute part of the cream with plant-based alternatives such as coconut milk or almond cream.
Customizing Your Roasted Corn Chowder
One of the most appealing aspects of this recipe is its adaptability. With a few tweaks, you can tailor the chowder to suit your preferences or the occasion:
- Add Protein: For a heartier meal, consider adding cooked bacon, grilled chicken, or shrimp as a topping. These proteins pair beautifully with the smoky corn base.
- Spice It Up: If you enjoy a little heat, try adding diced jalapeños or a pinch of smoked paprika to the soup.
- Herbaceous Enhancements: Fresh herbs like cilantro, parsley, or chives can brighten the flavors and add a pop of color to the dish.
- Vegan Options: Replace the cream with plant-based alternatives and use vegetable broth instead of water to make the chowder vegan-friendly.
These customizations allow you to transform the chowder into a dish that caters to your tastes and dietary needs, ensuring that it remains a go-to recipe in your collection.
The Perfect Pairings
Roasted Corn Chowder is a versatile dish that pairs well with a variety of accompaniments. For a complete meal, consider serving it alongside crusty artisan bread or a fresh green salad. The chowder’s creamy richness also complements lighter dishes like grilled vegetables or a tangy coleslaw. For a more indulgent option, pair it with a warm, buttery cornbread or a cheesy quesadilla.
If you’re entertaining, consider serving the chowder as an appetizer in small bowls or cups, allowing guests to enjoy its flavors without becoming too full before the main course. Its elegant presentation and robust flavors make it an excellent prelude to any meal.
Conclusion: A Dish to Savor and Share
Roasted Corn Chowder is more than just a recipe; it’s an experience. From the smoky aroma of the roasted corn to the satisfying creaminess of the final dish, this chowder offers comfort and sophistication in every spoonful. It’s a testament to how simple, fresh ingredients can come together to create something truly extraordinary.
Whether you’re serving it to friends and family or savoring it on a quiet evening at home, Roasted Corn Chowder is sure to leave a lasting impression. Its ability to balance richness with freshness, and tradition with innovation, makes it a standout addition to any culinary repertoire. Prepare this dish once, and it’s likely to become a staple in your kitchen—one that you’ll return to time and again for its heartwarming flavors and versatility.
Print
Roasted Corn Chowder
Description
Roasted Corn Chowder is a creamy, smoky soup that elevates traditional chowder with the addition of charred corn kernels. This hearty and versatile dish combines sweet corn, tender potatoes, and a creamy broth, making it a comforting option for cool evenings or an elegant starter for guests.
Ingredients
- 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 with dark grill marks. Set aside to cool.
- Prepare the Corn Puree:
- Once cooled, cut kernels off the cobs and 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 and blend them 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 toppings of your choice.