Description
Roasted Corn Chowder is a creamy, smoky soup that elevates the traditional chowder with charred corn kernels. This comforting and versatile dish combines sweet corn, tender potatoes, and a rich, creamy broth, making it ideal for cool evenings or as an elegant starter for guests.
Ingredients
Units
Scale
- 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 a grill and brush 3–4 corn cobs with 2 tablespoons of olive oil.
- Grill the corn until charred with dark grill marks. Set aside to cool.
- Prepare the Corn Puree:
- Once cooled, cut the kernels off the cobs and blend them 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 the chopped celery and onion and cook until translucent and tender.
- Combine and Simmer:
- Stir in the corn puree, the remaining 1 cup of water, and the potatoes.
- Bring to a boil, then reduce the heat and simmer until the potatoes are tender (about 25 minutes).
- Blend Roasted Corn:
- Cut the kernels from the roasted corn cobs and blend them with ½ cup of heavy cream in a food processor until somewhat smooth.
- Finish and Serve:
- Add the roasted corn puree and the remaining heavy cream to the pot.
- Simmer until heated through. Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs or your choice of toppings.