For an even richer flavor, use smoked paprika instead of regular paprika. To make this chowder vegetarian, omit the bacon and use vegetable stock. Adjust the amount of chicken stock to achieve your desired consistency. A splash of hot sauce adds a nice kick.
Roasted Corn Chowder
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PREP TIME30 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME2 hrs
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SERVING8 People
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VIEWS15
Elevate your cold-weather comfort with this luxurious Roasted Corn Chowder. Sweet roasted corn mingles with tender potatoes in a creamy, smoky broth, creating a symphony of flavors that will warm you from the inside out. A sprinkle of crisp bacon and sharp cheddar takes this simple soup to new heights.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol42 mg
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Fiber6 g
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Protein14 g
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Saturated Fat7 g
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Sodium790 mg
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Sugar4 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 425 degrees F (220 degrees C).
02
StepMelt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
03
StepPlace the skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
04
StepPlace bacon in a Dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.
05
StepHeat reserved bacon fat in the Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue to cook and stir until onion is very tender and dark brown, about 15 minutes.
06
StepPour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits. Bring to a boil. Stir in corn, potatoes, parsley, garlic, celery, and paprika. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.
07
StepStir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.
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Maddison Halvorson
Jun 30, 2025I added a bit of cream cheese at the end for extra creaminess. Delicious!
Broderick Lakin
Jun 18, 2025Easy to follow instructions and the chowder was so flavorful. I will definitely be making this again.
Sandy Hauck
Jun 16, 2025The celery flakes were a nice touch. I never would have thought to add them.
Mortimer Kohler
Jun 15, 2025I didn't have any fresh parsley, so I used dried. It still turned out great!
Maryam Gulgowski
May 14, 2025I made this for a dinner party and everyone raved about it. It's a new family favorite!
Rex Miller
May 12, 2025Next time I'm going to try it with different types of cheese on top.
Darwin Collins
May 10, 2025This recipe is amazing! The roasted corn makes all the difference.