Roasted Corn Chowder Recipe is wonderfully creamy and filled with all the flavors of autumn! I love this time of year when fresh produce is overflowing at the farmers markets and grocery marts. I tend to prefer local and fresh, when I can get my hands on it! This corn chowder recipe has grilled fresh corn on the cob along with peppers, onions, carrots, and yams. Head on over to the produce stand for farm fresh veggies! You’ll love our Roasted Corn Chowder Recipe this fall! It’ll be the talk of the dinner table for months to come! Oh my. It really is THAT good! 🙂
Roasted Corn Chowder Recipe will keep you cozy this fall!
I can hardly believe that autumn is here again! It’s time to get out the sweaters and those soup pots to start getting into the swing of autumn! Our weather has definitely started to cool off at night, which means it won’t be long until the leaves are turned and we are into the full swing of fall. I love all the seasons! Luckily, I live where we have all four of them so it seems like just when I’m ready for a change of weather. . . it shows up! Let’s celebrate fall with our Roasted Corn Chowder Recipe.
Cheers to Autumn! 🙂
Roasted Corn Chowder Recipe Ingredients
• Basic Mirepoix- Which is a combination of 50% onions, 25% carrots, 25% celery. It’s the flavor base of most soups that you make. It’s a standard in the culinary arts and is traditionally the first ingredients into the pot. It is then cooked for 6-8 minutes until softened.
• Fresh Sweet Corn- I like to use fresh sweet corn on the cob for this recipe because it tastes amazing! If it’s not in season or you can not find any, frozen corn will work too. Trader Joes also has a really good frozen roasted corn!
• Yams or Sweet Potatoes- I used white yams in this recipe because they have a slightly milder flavor and lighter color. If you already have orange sweet potatoes on-hand, then by all means use them! Sweet potatoes will make the color darker and have more of a orange tint to it, but it’ll still taste amazing! If you’d rather use regular potatoes, then I suggest using red or yukon gold potatoes.
• Red Pepper- I like to use the red variety of pepper because it’s sweeter in flavor and adds some beautiful color. Yellow or orange pepper would work just fine, too.
• Liquids- Butter, vegetable broth, cooking sherry, milk, and cream because it makes all that creaminess we love about a chowder!
• Spice it up! Chili powder, Cumin, Chipotle BBQ Sauce, and Fresh Lime Juice makes it all happen in this chowder.
How to make Roasted Corn Chowder
- Roast red pepper, sweat in sealed container to cool, and peel; set aside.
- Roast corn on the cob on grill, cool, and cut from cob; set aside.
- In a large soup pot combine carrots, onion, celery, roasted red pepper, roasted corn, garlic, shallots, chipotle puree, chili powder and cumin with butter (cook for approx 8 minutes).
- Add the flour to make a roux in the pot; stir to incorporate well.
- Add the sherry to deglaze the pot; reduce to au sec (almost dry).
- Add the vegetable stock; stir to incorporate.
- Add the cream and then the milk; bring soup to a low simmer, stirring regularly.
- Add the BBQ sauce, stir and taste.
- Add salt and pepper to taste.
We love soup during the cooler months of the year! Enjoy today’s Roasted Corn Chowder Recipe or one of these:
- Italian Tortellini Soup
- Apple Rutabaga Soup
- Olive Garden Chicken Gnocchi Soup (copycat)
- Japanese Miso Soup
- Chicken and Coconut Milk Soup
- Butternut Squash Soup with Cinnamon Crema
- Olive Garden Zuppa Tuscana Soup (copycat)
- Creamy Mushroom Soup
- Chinese Wonton Soup
- Panera Bread Broccoli Cheese Soup (copycat)
- Roasted Cauliflower Cheese Soup with Grilled Cheese Croutons
- Greek Fasolatha Soup
- French Onion Soup with Baguette
- Mushroom Soup with Brie Crostini
- Slow Cooker Potato Soup
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We can’t wait to hear how much you love our Roasted Corn Chowder Recipe. Enjoy!
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