Roasted Corn Chowder
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This super tasty Roasted Corn Chowder recipe is all made in one pot and perfect when you’re craving a big bowl of hearty and savory soup. With filling ingredients, amazing flavors, and a perfectly creamy base, this cheesy chowder is perfect for a satisfying dinner that will warm you from the inside out!
Why you will love this roasted corn chowder recipe
I’m not sure who loves corn more, me or Corn Kid! Let’s call it a tie.
Everything that boy said is true, though. Corn is juicy and beautiful, especially when paired with cheese and veggies for this flavor-packed soup. I love making this corn chowder during the winter especially, but thanks to a refreshing medley of flavorful veggies, it’s great for any time of year.
And for whenever that catchy Corn Kid jingle gets stuck in your head (like it is in mine right now), check out these “corn-tastic” favorites: corn on the cob in air fryer, jalapeno cream corn, easy corn casserole, and corn chicken chili.
Why You’ll Love This Recipe
A perfect app or entrée: This corn chowder is a great appetizer, but up your serving size from a cup to a bowl and it’s filling enough to be a comforting main dish. Perfect for a family dinner or potluck.
Versatile: This recipe can be easily customized with your favorite veggie and cheeses.
30 Minutes or Less: Ready in just half an hour, this recipe is ideal for a hearty weeknight dinner with great flavor.
Ingredients you will need
- Shredded cheese: I like to use a combination of sharp cheddar and white cheddar for a super cheesy flavor.
- Unsalted butter: The cheese and garlic already add lots of salty flavor, so make sure to use unsalted butter. You can always add more salt if you need it!
- Veggies: A simple combination of onion, red bell peppers, green onion, and garlic come together with roasted corn for a delicious flavor medley. If you happen to be making this chowder in the summer, fresh sweet corn (or any fresh corn really) is delicious here! You can simmer the corn cobs in the broth for even more flavor.
- Flour: I use all-purpose flour to help thicken the soup.
- Chicken broth: Provides a flavorful and savory base for your soup. You can also use veggie broth if you prefer.
- Beer: Adds a rich heartiness to the broth. You’ll want to look for a clean and crisp beer, like a lager. It complements the vegetables and the bacon, while also tenderizing them during the cooking process.
- Half and half: For a rich consistency and smooth texture. You can use heavy cream or whole milk as a substitute if you like.
- Hash brown potatoes: Gives your soup another hearty and tasty component.
- Crispy bacon: Either crumbled cooked bacon or store bought bacon bits will work.
- Parmesan cheese: Will add a final touch of cheesy goodness as a garnish.
- Hot sauce: A little kick of heat is just what this soup needs to tie together all the flavors!
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
How to make Corn Chowder
Step 1. Saute the veggies. Melt the butter in a large soup pot or Dutch oven and sauté the onion, red pepper, green onion, and chopped garlic.
Step 2. Make the broth. Stir in the flour, then pour in the chicken stock. Once the broth is bubbling, add the beer and half and half, then stir in the corn and potatoes.
Step 3. Add the cheese. Gradually stir in the shredded cheese until it’s melted and incorporated with the rest of the soup. Then Stir in the bacon bits, Parmesan cheese, and hot sauce.
Step 4. Serve and garnish. Transfer the soup to a bowl and top with more green onions, a drizzle of hot sauce, more Parmesan and some bacon bits.
Corn chowder variations
Chicken corn chowder: For some added protein, mix cooked chicken into the soup when you add the corn and potatoes. Using leftover grilled chicken or pan fried chicken breast is a great way to provide some more flavor. Poblano peppers pair well with the chicken too!
You could also use rotisserie chicken and shred it into smaller pieces to add. Chicken broth is definitely better here as opposed to vegetable broth.
Dairy free corn chowder: Replace the half and half with coconut milk and use a plant-based butter or olive oil. Substitute the cheeses for dairy-free versions.
Slow cooker corn chowder: This recipe can also be slow cooked for a convenient, hands off dinner! Use the sauté feature on your slow cooker to cook the veggies, then set it to low and mix in all of the broth ingredients. On low, it should take about 6 hours, but it can be cooked for 3 to 4 hours on high temperature as well.
corn chowder with bacon FAQs
I don’t often add much in the way of seasoning to this corn chowder recipe since it’s already so flavorful! However, some great options if you do want more flavor are classic salt and black pepper, smoked paprika, Old Bay seasoning, cayenne pepper, chili powder, onion powder, or garlic powder.
Yes, I love to make this recipe in giant portions and then freeze it off for quick and easy meals down the line! Transfer to ziploc bags or other freezer safe plastic containers and store for up to 3 months or so.
Most corn chowder recipes include, no surprise, corn, in addition to hearty ingredients like potatoes and bacon. Because it’s a chowder, the broth contains cream and is made from a simple flour roux.
If your chowder is watery, it may need to simmer for longer to help cook off some of the liquid. If you have trouble getting to a thick consistency, you may need to use more flour or add a cornstarch slurry.
What to serve with corn chowder
Even though this soup has basically everything you need for a full meal, you can make it a real feast by pairing it with a veggie side dish like Green Beans Almondine, Slow Cooker Glazed Carrots, or an Asparagus Salad with Lemon Vinaigrette.
This creamy chowder is also fantastic alongside tortilla chips or with your favorite crusty bread. You can even bake chunks of bread tossed in olive oil on a baking sheet to make your own croutons, or give these air fryer croutons a try!
And if you can’t get enough corn, serve it alongside this Summer Corn Salad.
More Easy Soup Recipes
Need more soup for your soul? White chicken taco soup, chickarina soup, and dill pickle soup are at the top of my list!
More easy recipes
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Roasted Corn Chowder
Equipment
Ingredients
- 1 1/2 cups sharp cheddar cheese, shredded and room temperature
- 1 1/4 cup white cheddar cheese, shredded and room temperature
- 1/4 cup unsalted butter
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/4 cup thinly sliced green onion
- 2 garlic cloves, minced
- 1/2 cup all purpose flour
- 4 cups low-sodium chicken broth
- 1 12-oz. beer, (an American lager or brown ale)
- 1 1/2 cups half and half
- 2 cups frozen fire roasted corn
- 2 cups frozen diced hash brown potatoes
- 6 slices cooked bacon, crumbled
- 1/3 cup grated parmesan cheese
- 1 tsp hot sauce
Instructions
- Melt the butter in a dutch oven or large pot over medium heat. Add the onion, bell pepper, green onion, and garlic. Sauté, stirring occasionally, until the vegetables are have softened and the onions are translucent, about 10 minutes.
- Stir in the flour and cook for about 1 minute. Then mix in the broth and continue cooking until it comes to a light boil. Stir in the beer and half and half, then add the corn and potatoes. Bring to a boil, then reduce the heat to medium low and simmer, uncovered, for 5 minutes, stirring occasionally.
- Gradually add the shredded cheeses, stirring constantly, until they melt. Stir in the bacon, Parmesan, and hot sauce. Continue cooking for 3-5 more minutes.
- Remove the pot from the heat and let stand for 10 minutes before serving. I like to top mine with more green onions, bacon, a sprinkle of parmesan cheese, and a splash of hot sauce.
