Roasted Corn Chowder
Fall is here, and it is my favorite season! During the cooler months, I make soup at least 1-2 times a week. Why? Because it’s a comfy cozy meal on those cool nights and it is great for leftovers when you don’t have time to cook!
One of my husband favorites soups is Corn Chowder, but I have never been a huge fan. He has been requesting this soup for years. Finally, I decided why not, lets create a Corn Chowder recipe but let’s up it and roast the corn beforehand! Roasted vegetables taste so much better. This Roasted Corn Chowder recipe has officially changed my mind! Not only did it change my mind, but my husband and family thoroughly enjoyed this soup. Roasted corn and potatoes in a light creamy soup with a variety of seasonings. Plus, you can’t go wrong with adding bacon on top! I hope you and your loved ones enjoy this soup, and as always, I love to hear your thoughts!
Roasted Corn Chowder
- 3-4 Ears of Corn (Should equal about 3 cups of corn.)
- 2 cup Diced Russet Potatoes
- 8 tbsp Slices of Bacon (Extra if you prefer more for your topping.)
- 32 oz Vegetable Broth
- 1 cup Half & Half (Whole Milk or half Heavy Cream/half Milk works as well)
- 1 1/2 cup Shredded White Cheddar
- 2 tbsp Butter
- 1 tbsp Flour
- 1 tsp Minced Garlic
- 1/2 tsp Smoked Paprika
- 1 tsp Onion Powder
- 1 tsp Thyme
- 1 tsp Black Pepper (Or more depending on taste.)
- 1 tsp Kosher Salt (Or more depending on taste.)
- Olive Oil
- Chives and/or Parsley (Optional Topping)
- Preheat oven to 400. Lay parchment paper or foil (depending on preference) on a large baking sheet. Lay the strips of bacon on top and bake for 15-20 minutes until crispy. Once cooked, place on a paper towel lined plate and set aside.
- Drizzle the ears of corn with olive oil and sprinkle a little salt/pepper on top. Place foil on a large baking sheet and place the corn on top. Place in the oven with the bacon for 10-15 minutes to roast. (If you have a grill, feel free to grill the corn if you prefer!) Once roasted and after it cooled a couple of minutes, cut the corn off the cob and set aside.
- While the bacon and corn is cooking, prep your potatoes and chop into tiny cubes. Set aside.
- Next take a large stock/soup pot and place the butter in it on medium/high heat. Once melted, whisk in the flour to create a roux. Add the milk and whisk well. Let it get to a boil and boil for about 30 seconds, whisk well. Add the thyme, onion powder, minced garlic, and paprika. Salt and pepper to taste (I used 1 tsp for both). Whisk.
- Add the broth and cheese. Whisk until smooth. Add the potatoes.
- Once the corn is ready, add the corn and stir. Reduce heat to medium. Let the soup simmer for about 15-20 minutes, stirring occasionally. After letting it simmer, mash 1-2 potatoes to the side of the pot. If it mashes easily, let simmer for another 5-10 minutes. If it doesn’t mash well, simmer for another 10-15 minutes, or until the potatoes are soft.
- Serve topped with chives or parsley (depending on preference) and chopped bacon. Simply enjoy!