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Roasted Corn Chowder Recipe

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 is wonderfully creamy and filled with all the flavors of autumn! by cookingwithruthie.com

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 is wonderfully creamy and filled with all the flavors of autumn! by cookingwithruthie.com

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 on grill; sweat in sealed container or zip top baggie to cool then peel off skin; set aside. (I like to peel them under running water.)
  • Roast corn on the cob on grill; cover with plastic to soften and then cut of the cobs; set aside.
  • In a small pot of boiling water- add diced yams and cook 3-4 minutes or until tender firm; drain and set aside.
  • In a large soup pot over medium high heat- combine butter carrots, onion, celery, roasted red pepper, roasted corn, garlic, shallots, chipotle hot sauce, chili powder, and cumin.
  • Cook for approximately 8 minutes; stirring frequently.
  • Add the flour to make a roux in the pot; stir 1 minute to coat vegetables well.
  • Add the sherry to deglaze the pot; reduce to au sec (almost dry).
  • Add the vegetable stock; stirring constantly as it thickens.
  • Slowly add the cream and then the milk; warm through and bring to a low simmer- stirring frequently.
  • Add the BBQ sauce and lime juice; stir.
  • Add salt and pepper to taste.
  • Add the par cooked yams at the end, taste to adjust seasonings as needed.
  • Enjoy your Roasted Corn Chowder Recipe!

Roasted Corn Chowder Recipe is wonderfully creamy and filled with all the flavors of autumn! by cookingwithruthie.com

We love soup during the cooler months of the year! Enjoy today’s Roasted Corn Chowder Recipe or one of these:

Roasted Corn Chowder Recipe is wonderfully creamy and filled with all the flavors of autumn! by cookingwithruthie.com

 

Yield: 16

Roasted Corn Chowder Recipe

Roasted Corn Chowder Recipe is wonderfully creamy and filled with all the flavors of autumn! by cookingwithruthie.com

Roasted Corn Chowder Recipe is wonderfully creamy and filled with all the flavors of autumn!

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 1 red pepper, roasted and peeled
  • 4 ears corn on the cob, roasted
  • 1 ½ pounds yams, small diced
  • 1 yellow onion, small diced
  • 1 celery, small diced
  • 1 carrot, small diced
  • 2 cloves garlic, minced
  • ¼ cup shallot, minced
  • ½ cup butter
  • 1 cup all purpose flour
  • ¼ cup sherry cooking wine
  • 1/2 cup vegetable broth
  • 4 cups heavy cream
  • 8 cups whole milk
  • ½ cup chipotle BBQ sauce
  • ½ tablespoon cumin
  • ½ tablespoon chili powder
  • ¼ tablespoon chipotle hot sauce
  • 2 limes, juiced
  • 1 teaspoon sea salt or to taste
  • ½ teaspoon pepper

Instructions

  1. Roast red pepper on grill; sweat in sealed container or zip top baggie to cool then peel off skin; set aside. (I like to peel them under running water.)
  2. Roast corn on the cob on grill; cover with plastic to soften and then cut of the cobs; set aside.
  3. In a small pot of boiling water- add diced yams and cook 3-4 minutes or until tender firm; drain and set aside.
  4. In a large soup pot over medium high heat- combine butter carrots, onion, celery, roasted red pepper, roasted corn, garlic, shallots, chipotle hot sauce, chili powder, and cumin.
  5. Cook for approximately 8 minutes; stirring frequently.
  6. Add the flour to make a roux in the pot; stir 1 minute to coat vegetables well.
  7. Add the sherry to deglaze the pot; reduce to au sec (almost dry).
  8. Add the vegetable stock; stirring constantly as it thickens.
  9. Slowly add the cream and then the milk; warm through and bring to a low simmer- stirring frequently.
  10. Add the BBQ sauce and lime juice; stir.
  11. Add salt and pepper to taste.
  12. Add the par cooked yams at the end, taste to adjust seasonings as needed.
  13. Enjoy your Roasted Corn Chowder Recipe!

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 462Total Fat: 32gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 95mgSodium: 1235mgCarbohydrates: 37gFiber: 3gSugar: 13gProtein: 8g

We can’t wait to hear how much you love our Roasted Corn Chowder Recipe. Enjoy! 

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Yield: 16

Roasted Corn Chowder Recipe

Roasted Corn Chowder Recipe is wonderfully creamy and filled with all the flavors of autumn! by cookingwithruthie.com

Roasted Corn Chowder Recipe is wonderfully creamy and filled with all the flavors of autumn!

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 1 red pepper, roasted and peeled
  • 4 ears corn on the cob, roasted
  • 1 ½ pounds yams, small diced
  • 1 yellow onion, small diced
  • 1 celery, small diced
  • 1 carrot, small diced
  • 2 cloves garlic, minced
  • ¼ cup shallot, minced
  • ½ cup butter
  • 1 cup all purpose flour
  • ¼ cup sherry cooking wine
  • 1/2 cup vegetable broth
  • 4 cups heavy cream
  • 8 cups whole milk
  • ½ cup chipotle BBQ sauce
  • ½ tablespoon cumin
  • ½ tablespoon chili powder
  • ¼ tablespoon chipotle hot sauce
  • 2 limes, juiced
  • 1 teaspoon sea salt or to taste
  • ½ teaspoon pepper

Instructions

  1. Roast red pepper on grill; sweat in sealed container or zip top baggie to cool then peel off skin; set aside. (I like to peel them under running water.)
  2. Roast corn on the cob on grill; cover with plastic to soften and then cut of the cobs; set aside.
  3. In a small pot of boiling water- add diced yams and cook 3-4 minutes or until tender firm; drain and set aside.
  4. In a large soup pot over medium high heat- combine butter carrots, onion, celery, roasted red pepper, roasted corn, garlic, shallots, chipotle hot sauce, chili powder, and cumin.
  5. Cook for approximately 8 minutes; stirring frequently.
  6. Add the flour to make a roux in the pot; stir 1 minute to coat vegetables well.
  7. Add the sherry to deglaze the pot; reduce to au sec (almost dry).
  8. Add the vegetable stock; stirring constantly as it thickens.
  9. Slowly add the cream and then the milk; warm through and bring to a low simmer- stirring frequently.
  10. Add the BBQ sauce and lime juice; stir.
  11. Add salt and pepper to taste.
  12. Add the par cooked yams at the end, taste to adjust seasonings as needed.
  13. Enjoy your Roasted Corn Chowder Recipe!

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 462Total Fat: 32gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 95mgSodium: 1235mgCarbohydrates: 37gFiber: 3gSugar: 13gProtein: 8g

Chef Ruthie

Owners at Cooking With Ruthie
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!

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