Roasted Corn Chowder

Roasted Corn Chowder #Vegetarian

Roasted Corn Chowder – Whether you’re using first of summer sweet corn or some of the delicious fall harvest, sweet corn makes an amazing soup! Crunchy and creamy corn makes a terrific chowder. Roasting the corn and adding it at the last step, keeps it crunchy and fresh. 
Course Soups and Stews
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 209kcal
Author Souper Chef Deb from Bowl Me Over


  • 4 ears of corn shucked, silk removed
  • 1 yellow onion chopped
  • 2 cups russet potatoes* cubed (about 2 medium potatoes)
  • 1 carrot diced
  • 1 stalk of celery diced
  • 2 cloves garlic
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon yellow curry powder
  • 1/2 teaspoon coriander
  • 4 cups vegetable stock
  • 3 tablespoons olive oil divided
  • 2 tablespoons butter


  • Heat a grill pan over medium heat. Shuck corn and remove silk. Brush corn with 1 tablespoon olive oil and roast the corn, turning occasionally for about 15 minutes, until you get some good grill marks on the corn. When the corn is finished roasting, carefully cut the kernels off the cob. Reserve the cob.
  • While the corn is roasting, peel and dice the onion, carrot and potatoes. Be sure to cut the potatoes in a small dice, about 1/2"x1/2".
  • Heat a stock pot over medium heat, add the olive oil and onions, corn, celery and potatoes. Season with all of the spices; salt, pepper, red pepper flakes, curry powder, coriander & turmeric. Sauté for 5 minutes until the onions just begin to soften, stirring occasionally.
  • Add garlic and sauté until the garlic becomes fragrant (about 30 seconds).
  • Add the vegetable stock and the cobs (you may need to cut them in half - the cobs have a lot of flavor, so why waste that?!!). Increase the heat to high and bring to a boil. Boil about 10 minutes or until the potatoes are very tender. When the potatoes are tender, remove the soup pot from the heat. Remove the corn cobs and discard. Using a slotted spoon, remove about 2 cups of the vegetables and set aside. Using an immersion *blender, blend the remaining soup mixture until the soup is smooth.
  • Add the remaining vegetables back in, all of the corn that you've removed from the cob and 1 cup heavy cream, reheat if necessary.


*If you don't have an immersion blender, you can use a regular blender at this point. Just blend it in batches and be careful not to overfill the blender. Because the liquid is hot, it will increase in volume when the blender chops it up.


Calories: 209kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 1461mg | Potassium: 447mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2315IU | Vitamin C: 9.4mg | Calcium: 19mg | Iron: 0.9mg