2013 – Gluten Free Living
I love this 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 heated 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!
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 kept the veggies diced small so they would be closer to a uniform size.
Serve Roasted Corn Chowder with your favorite homemade rolls or bread recipe.
Here’s a pot of Roasted Corn Chowder on top of the stove.
Here’s what I did.
Heat large cast iron skillet over medium heat. Add butter.
Cut corn off cob.
Add corn to butter in skillet.
Season with salt, pepper, rosemary, paprika, and thyme.
Stir to combine.
Add 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.
In a cast iron Dutch oven pour about 16-oz. chicken broth.
Here I’ve added the chicken broth to the pan.
Add diced onion and sliced leek to the Dutch oven and simmer over low to medium heat.
Add diced red, orange, and yellow bell pepper.
Add diced celery.
Add sliced carrots (use small ones).
Add a heaping tablespoon of minced garlic from a jar.
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.
Here’s what everything looks like so far.
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 everything is ready. You can see the thickness of this chowder and I didn’t even have to use flour to thicken it.
Here’s a close up of all the veggies and chicken in this exceptionally appetizing and savory chowder.
To serve: ladle chowder into bowls or mugs and add freshly baked bread.
Here’s another close up so you can see all the delicious veggies and herbs in this savory chowder.
Here’s a ladle full of Roasted Corn Chowder.
This recipe is not too difficult. I had it ready in about 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. About 6-8 servings.
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.
I love eating out on my patio. The weather is nice. Come join me for a bowl!