We are reposting this recipe because the corn is coming in! I love corn, I love corn on the grill and I especially love this Roasted Corn Chowder recipe. It’s such a great way to use up all that corn, and plus corn chowder is the best kind of chowder. Please give this recipe a go!
♥ Teri
This recipe was originally posted on September 5th 2012.
Helloooo! It has been so freaking hot in Los Angeles the past few weeks it makes me angry to think about it. I have been lucky enough to have a break in work where I have some days off in a row. It’s weird though; I don’t know what to do with myself with all this free time. I have primarily been spending it drinking iced coffee in bed and powering through seasons and seasons of the West Wing. That show is good! Another show that I know everyone including myself loves in Breaking Bad. Did you see the second to last episode (I think) where the lawyer brings the bank lady BACON BANANA COOKIES?!?! We have a recipe for that. You should check it out. Anyway, what shows have you all been watching that maybe I am missing? I need better TV in my life.
When I am not watching TV, I am thinking about how much I hate this weather, and how much I want it to rain and be cold. I have been pining for scarves, wool coats, socks, and soups. Nothing is better in cold weather than a really bomb bowl of soup. Summer is almost over and I have to say I am so not sad to see it go. To celebrate the end of summer coming, we have Roasted Corn Chowder for you. It’s probably my favorite kind of soup ever in the entire world.
♥ Teri
Roasted Corn Chowder
Ingredients
- 2 ears corn, roasted and kernels removed from cob
- 1 quart plus 1 cup chicken stock
- 4 rashers bacon, diced
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 roasted poblanos, diced
- 1 ½ roasted red bell peppers, diced
- 1 rib of celery, diced
- 6 baby new potatoes, diced
- ¼ cup all purpose flour
- 3 tablespoons tequila (anejo)
- ½ bunch cilantro, minced
- 1 tablespoon oregano, minced
- ½ lime, juiced
- ⅓ cup heavy cream
garnishes
- 2 tablespoons cotija cheese, crumbled
- lime wedges
- crumbled bacon
Instructions
- Place ½ corn plus both cobs into a medium pot with the stock and simmer for 40 minutes. Remove cobs, puree until smooth and strain. Place corn infused stock back into the pot and set aside.
- In a large pot render bacon, about 4 to 5 minutes. Remove from pan and drain onto paper towels.
- Drain all but 1 tablespoon grease from pan, add olive oil and sauté onions, garlic, roasted peppers, celery, and potatoes. Sauté for 5 to 7 minutes or until the vegetables begin to soften. Stir in remaining corn kernels and season with salt and pepper.
- Sprinkle vegetables with flour and stir for about 3 minutes. Continue to stir while adding the tequila to avoid any lumps forming. Next add the stock until fully incorporated. Allow the mixture to come to a hard simmer, about 5 minutes, or until the mixture thickens.
- Reduce the heat to medium-low and stir in the herbs followed by the lime juice. Season with salt and pepper.
- Stir in the cream and adjust seasonings. Top with a sprinkle of cotija cheese, extra lime wedges and serve.
Did you make this recipe? We want to see!
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This looks delish, and yeah man, it’s been hot in Detroit too. Can’t take it! My hair’s been fuzzy and it’s too hot to roast veggies. This isn’t a way to live. :)
I like the idea of cotija on this. My go-to corn chowder now sounds so boring compared this this one, with all the peppers!
We have finally cooled down today. Such a beautiful relief. Now I just hope fall sticks around for awhile! I {love} a good corn chowder, and I can tell that yours is just that. Yum!
What a beautiful post! The pictures are gorgeous and I love a good chowder :) We have random weather in London so my take on it is, eat whatever whenever – and a soupy dish is the ultimate comfort food :)
Gorgeous soup and love the yellow and bright and cheery color of it and those corn kernels…I want to sink my teeth in!
Soup looks great and it is drizzling in LA at the moment! I’m not over summer though :-)
I’ve been looking for a delish and easy corn chowder (it’s a favourite in our household) and this looks like it’ll fit the bill. Very excited to give this a try.
I love all the colors peeking through! I never thought I’d say it, but I’m ready for fall to come to Cali too :(
i am in love with corn these days lol. so i wud definitely love to give it a shot ^_^
This chowder looks delicious! I’m super tired of the heat too. I’m really looking forward to fall bringing cooler weather and new tv shows.
Holy BananaBaconBomb it has been SO HOT here in LA!!! I swear, my chapsticks melt on my nightstand, and my chocolate chips are just one big block in the cabinet!!! Ice cream for Wow, this soup looks great, I feel like corn season is always over before I know it, and Im always grasping to extend it. I think this soup would freeze (sans cheese) beautifully! Also, there’s a new food truck in town called Corn Heaven. Tried it?!
Delicious! I want several bowls right now!
This looks incredible! It is so hot in NYC too. It’s awful! Thanks for sharing this recipe…if it ever cools down I want to give it a go!
Oh man, I definitely need some of this ASAP! Must cram as much of the late season corn into my mouth as humanly possible. :)
O.M.G.D.Y.I.N.G.
So, it was you who brought on the rain!
The recipe looks delicious, and I do love your blog —
Damn, those are some beautiful photos! (especially the ones of the corns)
It’s hard to find a decent chowder in Australia – probably would be a lot easier to make them at home and now I can, thanks to this recipe :)
Is there a more lovely vegetable than esrs of corn? Love this recipe, but it’s not clear when the second half of the corn lernels sre added. Are they added in Step #3 or #4?
Yes, I hear on the LA heat-anger. I also feel like days off aren’t really days off when it’s this hot because you can’t actually DO anything except sit in front of the fan and be angry.
I love corn chowder though! And the idea of roasting the corn first.
Oh, and if you’re looking for a new show to watch, check out Misfits, a UK series on Hulu (SO GOOD).
This soup is just amaaaazing! We had terrible weather in Joburg these last couple of days, and a bowl of this is like the best thing! Great blog!
This corn chowder is awesome – I love all the different flavors you’ve infused into one dish and the color is amazing… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations…
I with you on this heat wave! It puts me in a bad mood. And I’ve been wearing a ponytail every day for about a month now. Aargh. I didn’t move to San Diego for heat and humidity! However, I’m excited to try the chowder and cookie recipes! Yum! Thanks for sharing!
This looks so darn good! Ummm, embarrassed to admit this, but how do you roast corn on the cob? Also, I’d love to make this for my IL’s, but they don’t drink. What can I sub for the tequila? I have all the stuff to make it, but need to get the bacon and cheese. Mmmmmm! I’m revvvved up and ready to roast! TIA!
You don’t have to worry about them not being drinkers. It’s not enough to get them drunk, it is more for flavour. I would think, I’ve used captain Morgan spiced rum in my spaghetti sauce and it cooks off the alcohol but tastes delish.
I wonder if I could omit the bacon and still have it taste good? My boyfriend is vegetarian and this is so close to being meat free!
Definitely!
I want to live in a place that has roasted poblanos! And where I can actually look forward to cold weather! Over here we are supposed to be coming into the “coolest” time of the year, but the heat is inescapable. What can I say…equatorial belt living!
Now this soup I can get behind hot or cold weather!
No worries! You can roast corn in a 350 degree oven (with the husks on) for about 20-30 minutes. For a bit of that char color and flavor I like to remove the husks and place them on a hot grill or grill pan for a minute or two on each side, before cutting the kernels off the husk and using!
Thanks!!
I need to find teh motivation to cook dinner tonight cause I would love to have this
Teri, this is perhaps the best looking corn chowder I have ever seen in my life! Instant droolage! Thank you for unleashing this into my life! I look forward to making it sometime!
After an especially warm weekend, we just got nailed with an unseasonably cold day… One where soup would be very welcomed. What I would have given for a bowl of this.
This soup was unbelievably delicious! Thanks for sharing!
Looooooooooved this! Perfect soup for a cold canadian fall day. Thanks for sharing!
I made this last night, so worth all the dishes~ It got foggy and cold all of a sudden up her in NorCal. This was just what I needed to make the days/nights a bit warmer.
You know what would be great? If you could do a curried corn chowder. They have a delicious version Paradise Bakery and I have been trying for years to recreate it at home to no avail (my versions are always flavorless or waaayyy to spicy). I would be forever indebted if you would give it a shot!
Small note: the recipe omits what to do with the reserved half of the corn kernels. I’d imagine they are added with the stock, yes?
Yes, you’re totally right! The remaining corn gets stirred into the overall chowder. I’ll add that in shortly, thanks for catching that!
Did anyone else find this recipe incredibly spicy? I doubled the recipe because it looked so good; therefore I roasted 4 fresh poblanos peppers on the grill. I following the recipe exactly and when I served it to my family it was inedible due to the spiciness (we are a family who likes spicy food too). Help did I do something wrong?!
I think the peppers were just too spicy. It’s a crap shoot sometimes when determining the heat in a particular batch of chilies.
I just made this tonight. Absolutely delicious! Love the pepper in it. I got to use the potatoes, celery, organo, and garlic from the garden. I should freeze some corn broth to cut the time in half to make this. Yum! Thanks for sharing this recipe!!
Made this today and it was AWESOME! My husband said it was THE BEST soup he’s ever had. I didn’t have the cobs to simmer because I roast & freeze a lot of corn when it’s on sale but the results were just as delicious!
Just finished making this and let me tell you…..sooo good! Dont want to share. As with everything, this seemed hard the first time, but im sure will be easier from now on. I will be making this all winter! Byw..omitted celery and added carrots. Yum.
How long can this awesome soup last in the fridge!?
It was rainy, windy, and cold all day today. My husband works outside and called me today at his lunch hour and asked if I could make some soup for dinner because he was cold and wet. So I went on the hunt for the perfect soup recipe and I found this one, and it didn’t disappoint! We found a new cold weather comfort food, even my 7 and 9 year-olds wolfed it down, and they are SUPER picky. I did take a couple of short cuts, first, I bought a bag of Hampton Hills frozen roasted corn with cilantro and lime, and a bag of roasted red and yellow peppers. I added half of the bag of corn to the stock and let it simmer for about 30 minutes, then followed directions as written. The frozen roasted peppers were perfect for the soup, nice and smoky. I served the soup with grilled sharp cheddar cheese sandwiches. I can’t wait to eat the leftovers for lunch tomorrow.
I made this soup tonight and it was a big hit with my husband. I did not have poblano peppers so I used two chipotle peppers instead. I also substituted evaporated milk for the cream. Excellent recipe. Thank you for posting it.
This recipe is amazing! I make it all the time (but it neglects to say when to add the bacon back in).
Oh! Thanks for letting me know! Will update the recipe shortly :)
It’s 105 today here in my corner of Texas. But I was going to have a smoker and a grill going most of the day anyway so I gave this a try. Grilling the peppers (and the corn for that matter) just brings out so much sweetness. This chowder was just overflowing with flavors. My 22 yr old nephew, who lives with me, fixed his plate and headed off to his room. About a minute later I hear him yell “OH MY GAWD, THIS IS SO GOOD” – he was talking about the chowder.
So happy to hear that! I love this one! And love that you grilled the peppers and corn, that sounds so good!
I made it and it crushes everything I know about soup.
I used smoked turkey sausage instead of bacon.
nice
This recipe is amazing!
Thanks! Glad you like it!