Roasted Corn and Potato Chowder gets its exquisite flavor by first roasting the vegetables before pureeing for a delicious depth of flavor you'll love!
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**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making hearty Corn and Potato Chowder is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- corn on the cob (frozen kernels also work)
- baby gold potatoes
- onions
- olive oil
- salt and pepper
- chicken or beef broth
- butter
- chopped, cooked bacon (for garnish)
- sour cream or Greek yogurt
- apple cider vinegar
- sugar (optional)
- chopped fresh parsley (garnish, optional)
Kitchen tools and equipment needed:
- baking sheets
- large mixing bowl
- aluminum foil (optional)
- chef's knife or santoku knife
- cutting board
- corn stripper (optional)
- 5-6 quart stockpot
- measuring spoons
- wooden spoon
- ladle
- high speed blender (shown) or immersion blender
- pastry brush
Why this recipe works:
I especially like this recipe because of the roasting of the corn and the potatoes.
Roasting the vegetables gives this chowder an unexpected and delicious flavor dimension that you don't ordinarily find in a potato or corn chowder.
How to use frozen corn for this recipe:
First, thaw the kernels completely (about 4 cups).
Next, heat a medium-size skillet over medium heat. Add the thawed kernels to the skillet along with a touch of olive oil and a pinch of salt and pepper.
Sautée the kernels until they start to caramelize and turn brown in color.
What you're looking to do is to give the kernels a depth of flavor and color, just like roasting an entire ear of corn on the cob only without the hassle of having to remove the kernels from the cob after roasting.
Can this chowder be made in advance and reheated?
Yes! That's actually what I did.
I made the chowder one day and then stored it (covered, in an air-tight container) in the refrigerator until the next day when I served it.
To reheat, I added it to a large stockpot and then added a touch of additional water to thin it to my desired consistency.
Once reheated, I served it with the garnishes you see in the photos (additional bacon, roasted corn kernels, and chopped parsley).
Why the sugar in this recipe?
To bring out the sweetness of the corn. This ingredient is optional, so you'll want to taste your chowder to see if it's needed. You may decide to leave it out, and that's totally fine.
Can the bacon be left out of this recipe?
Sure. It's completely your choice.
My husband loves his bacon so that's why I add it. Personally, I can take it or leave it.
Why the apple cider vinegar?
Because the acidity of the vinegar brings out the vibrancy and makes the final dish pop with flavor.
A touch of lemon juice may be substituted for the vinegar if preferred.
Can this chowder be frozen after making?
Yep! It freezes beautifully.
Cool the chowder completely before storing it in air-tight freezer containers, and freeze for up to 4 months.
Thaw the chowder completely, and stir well before reheating, either on the stovetop or in the microwave.
The step-by-step photo instructions for making roasted corn and potato chowder:
- Preheat oven to 425-degrees Fahrenheit
- Place the ears of corn on a baking sheet and brush generously with olive oil. Season them with salt and pepper.
- Place the prepared potatoes and onions in a large bowl and toss them with olive oil, salt, and pepper.
- Spread the potatoes (cut side down) and onions onto a baking sheet into a single even layer.
- Roast in the preheated oven for 40-45 minutes until the potatoes are golden and the corn has caramelized.
- Remove the vegetables from the oven and cool.
- Once the corn has cooled enough to handle, remove the kernels from the cobs using a chef's knife or a corn stripper. Set ½ cup aside for garnish, if desired.
- Add 2 cups of beef (or chicken stock) along with 1½ cups of water into a blender.
- Carefully add the roasted potatoes and onions along with the 3 cups of corn kernels and blend until smooth and creamy.
- Add 1 teaspoon apple cider vinegar and additional salt and pepper as needed. Blend again until combined.
- Transfer the chowder to a large stockpot.
- Add the butter, additional water (if desired), bacon (reserving some for garnish), sour cream, and ½ cup of the reserved whole roasted corn kernels (save the additional ¼ cup for garnish, if desired).
- Stir well and cook over medium heat until hot.
- To serve, ladle the chowder into bowls and garnish with the remaining bacon, roasted corn kernels, and chopped parsley.
How to make this creamy chowder without a blender:
Add the beef (or chicken stock) along with 2 cups of water to a large 6-7 quart stockpot or Dutch oven.
Add the roasted corn kernels, potatoes, and onions to the pot and carefully use an immersion blender to blend the soup until smooth and creamy.
Continue with the remaining recipe as written.
Additional corn and/or potato recipes:
*Roasted Baby Potatoes with Garlic and Herbs (shown below and featured in the video)
These roasted baby potatoes are creamy in the center, and golden brown and crispy on the outside. Pair all that deliciousness with a dipping sauce made of mustard, horseradish, and mayonnaise and you have the perfect side dish or even a fun and unusual party appetizer!! YUM!!
*German Fried Potatoes (not shown)
Crispy on the outside and tender and fluffy on the inside. German Fried Potatoes are everything you want in a potato side dish…including the bacon!
*Pumpkin Corn Chowder with Shrimp (shown below)
Creamy Pumpkin Corn Chowder with Shrimp is an easy and seasonal way to upgrade a family favorite. Get ready for rave reviews when you set this thirty-minute meal on the table!
*Garlic Focaccia with Sweet Corn (not shown)
The intoxicating aroma of roasted garlic will captivate even before you take your first bite of this soft and chewy Garlic Focaccia with Sweet Corn. Eat it alone, or as a side dish. Just eat it.
*Roasted Corn and Potato Chowder (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's creamy vegetable chowder recipe.
⭐If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment if you're so inclined. Thank you. 🙂
ROASTED CORN AND POTATO CHOWDER
Ingredients
For the roasted corn:
- 6-8 ears corn on the cob or 4 cups frozen corn, thawed
- 5 tablespoons olive oil divided
- 1 teaspoon salt
- ½ teaspoon black pepper
For the roasted potatoes:
- 1½ pounds Boomer Gold Potatoes or small Yukon gold cut into halves or quarters
- 2 medium sweet onions roughly chopped
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
To finish the chowder:
- 4 tablespoons butter
- 2 cups water or as needed, depending on the consistency you like
- ½ cup chopped cooked bacon set some aside for garnish, optional
- ½ cup sour cream
- 1 tablespoon sugar optional
Instructions
To roast the vegetables:
- Preheat oven to 425-degrees Fahrenheit
- Place the ears of corn on a baking sheet and brush generously with olive oil. Season them with salt and pepper.
- Place the prepared potatoes and onions in a large bowl and toss them with olive oil, salt, and pepper.
- Spread the potatoes (cut side down) and onions onto a baking sheet into a single even layer.
- Roast in the preheated oven for 40-45 minutes until the potatoes are golden and the corn has caramelized.
- Remove the vegetables from the oven and cool.
- Once the corn has cooled enough to handle, remove the kernels from the cobs using a chef's knife or a corn stripper. Set ¾'s cup aside for garnish if desired.
To blend the chowder:
- Add 2 cups of beef (or chicken stock) along with 1½ cups of water into a blender. Carefully add the roasted potatoes and onions along with the corn and blend until smooth and creamy.
- Add 1 teaspoon apple cider vinegar and additional salt and pepper as needed. Blend again until combined.
To finish the chowder:
- Transfer the chowder to a large stockpot.
- Add the butter, additional water (if desired), bacon (reserving some for garnish), sour cream, and ½ cup of the reserved whole roasted corn kernels (save the additional ¼ cup for garnish, if desired).
- Stir well and cook over medium heat until hot.
- To serve, ladle the chowder into bowls and garnish with the remaining bacon, roasted corn kernels, and chopped parsley.
Nutrition
I sincerely hope you've enjoyed today's creamy and comforting corn and potato chowder as much as I've enjoyed bringing it to you!
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