2013 – Gluten Free Living
I love this Roasted Corn Chowder recipe! It’s thick and it has great texture with all the veggies. It has amazing flavor due to all the herbs infused with the roasting of the corn, and it’s just such a delightful culinary experience! Your palate will want more and more of this tasty main dish chowder once you taste a spoonful.
I use heavy whipping cream rather than milk in most chowders. Yes, it does add calories. It also adds taste, and because most milks have such low fat content they will easily curdle when reheated whereas cream won’t. If you want to freeze this chowder, it won’t separate afterwards like milk-based soups will either!
I was craving a really thick corn chowder made with real cream this past week. So when I went to the store and found corn about six for a dollar I decided to try to come up with a version using roasted corn to give the chowder some really excellent taste.
I shucked the corn and cut it off the cob, then I sautéed it with paprika, thyme, rosemary, dill weed, parsley, salt and pepper for about 10 minutes to infuse the flavors. This healthy and delicious corn chowder has lots of veggies and I added some leftover baked chicken although it is probably good either way.
I am always looking for ways to eat cleaner, healthier, with less and less processed foods as much as possible and that was one of my goals for making this chowder. Still, it is packed with taste from the veggies and herbs, and also has a great texture since I used fresh corn. This recipe does require some chopping, but it’s not super difficult and it doesn’t take more than about an hour to make.
If you’re looking for a healthy Roasted Corn Chowder recipe than consider this tasty version. I like Roasted Corn Chowder served with Easy French Bread, Quick Sourdough Bread, or Oatmeal Nut Bread, but you can also serve it with a side salad like Pear Salad with Ginger Vinaigrette, Salad Greens with Berries, Cashews and Goat Cheese, or Fruity Spinach Salad with Peachy Balsamic Vinaigrette . This is a great way to use up summer corn from the garden or CSA. You can serve this as either a main course for dinner or for lunch. No matter how you serve it, everyone is going to want more!
When I initially posted this recipe in May 2013, it was one of the first recipes I posted using my new Canon camera. The pictures were okay, but nothing to write home about. I recently remade this recipe (October 2017) and again I salivated over this amazing recipe. I served it for our Friday night Care Group along with Apple Butter Bread. It was a simple meal but wonderful to the taste buds!
The main change I made to the recipe was to add a couple more ears of corn. I liked it better with the additional corn. This delightful gluten free recipe can be made in about 30 minutes! It’s perfect for chilly weeknights in the fall when you have to get dinner on the table rather quickly.
Roasted Corn Chowder is chocked full of flavor from all the veggies and herbs in it.
Here’s a close up so you can see the texture of this dish. I garnished the soup with Homemade Gluten Free Croutons so I could keep the recipe gluten free. Oh, it was so delicious.
Roasted Corn Chowder is easy to make and delicious! Serve the soup with your favorite homemade rolls or bread recipe.
Here’s what I did.
I used these ingredients.
Cut corn off cobs.
Heat large enameled cast iron skillet over medium heat. Add butter. Add corn to butter in skillet. Season with salt, pepper, rosemary, paprika, thyme, dill weed and parsley.
Stir to combine and continue stirring corn every few minutes or so to prevent sticking or scorching. Cook about 10 minutes until flavors from the herbs are fragrant and corn is cooked.
Meanwhile, as corn is sautéing, in an enameled cast iron Dutch oven, pour about 16-oz. chicken broth.
Add diced onion, leek, celery, carrots, diced red and green bell pepper.
Add orange bell pepper and minced garlic.
Stir veggies to combine. Cover, and cook until fork tender – about 10 minutes.
Add roasted, seasoned corn to the Dutch oven with other veggies. Stir in cooked chicken. Leftover rotisserie chicken works well here as long as it isn’t seasoned with MSG or other fillers.
Add heavy whipping cream. Milk won’t do! First, milk won’t provide the great taste cream provides. Second, milk will curdle if it’s heated and brought to a simmer, whereas the high fat content in cream will prevent it from doing that.
Heat through until cream is hot.
Here’s a close up of all the veggies and chicken in this exceptionally appetizing and savory chowder. You can see the thickness of this chowder and I didn’t even have to use flour to thicken it.
To serve: ladle chowder into bowls or mugs and add freshly baked bread or croutons. This recipe is not too difficult. I had it ready in about half an hour.
Here’s the recipe.
ROASTED CORN CHOWDER
(my own concoction)
- 3 tbsp. butter
- 6 ears corn, shucked, silk removed and corn kernels cut off cob
- 1 large onion, chopped
- 1 leek, sliced
- 2 ribs celery, diced
- ½ yellow bell pepper, diced
- ½ red bell pepper, diced
- 1 orange bell pepper, diced
- 1 cup sliced small carrots
- 1 heaping tablespoon minced garlic from a jar
- 1 tsp. kosher salt
- 1/3 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. thyme
- 1 tsp. rosemary
- 1 tbsp. parsley
- ½ tsp. dill weed
- 16-oz. chicken broth
- 2 cups diced cooked chicken or leftover rotisserie chicken
- 1 quart heavy whipping cream
- Sauté corn in butter with salt, pepper, paprika, thyme, rosemary, dill weed and parsley on low heat about 10 minutes.
- Meanwhile, in chicken broth, simmer on medium heat the onion, leek, celery, bell peppers, carrots and garlic for about 15-20 minutes or until carrots are fork tender.
- Lower heat; stir in corn and chicken.
- Add cream.
- Heat through and serve.
This hearty main dish soup is so satisfying. It’s comfort food at its best!
Roasted Corn Chowder is healthy and gluten free without all the preservatives and fillers from adding processed canned soups and other products.
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