Roasted Corn Chowder Recipe (2024)

4.75 from 4 votes

• 6-6 ears Fresh sweet corn husks removed
• 3 tablespoon olive oil divided
• 2 cups water divided
• 2 ribs celery
• 1 small onion
• 4-5 Red potatoes cut into 1 inch chunks
• 1 ½ cups heavy cream divided
• salt and pepper

• Prepare grill. Brush 3–4 corn cobs with 2 tablespoons olive oil, and grill corn until as “done” as you like (I prefer some dark grill marks but not an overall char). Set aside to cool.

• Using a sharp knife, carefully cut kernels off remaining ears of corn. Add kernels to a food processor or blender with 1 cup of the water. Puree until very smooth, about 2 minutes.

• In a medium pot over medium heat, cook celery and onion in remaining 1 tablespoon olive oil, stirring occasionally, until veggies are translucent and tender.

• Add corn puree, remaining cup of water, and potatoes. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 25 minutes.

• Carefully cut kernels off roasted cobs of corn.

• Add kernels to a food processor or blender and puree with ½ cup heavy cream until somewhat smooth, about 30 seconds.

• Add roasted corn puree and remaining heavy cream to the pot, and simmer until heated through.

• Season with salt and pepper to taste, serve hot!

Variations

• Add some roasted red peppers along with the roasted corn puree.

• Add some fresh basil and Parmesan cheese with the roasted corn puree.

• Add a couple of roasted jalapeños, finely chopped, with the roasted corn puree.

• Add about 2 cups shredded cheese along with the roasted corn puree.

• Top with crumbled bacon.