Description
Roasted Corn Chowder is a creamy and smoky soup that elevates traditional chowder with the addition of charred corn kernels. This hearty dish combines sweet corn, creamy broth, and tender potatoes, making it a comforting choice for cool evenings. Customizable with a variety of garnishes, this chowder is perfect for a cozy meal or an impressive 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 the grill and brush 3–4 corn cobs with 2 tablespoons olive oil. Grill until charred to your preference (dark grill marks but not fully burnt). 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 your choice of toppings.