This Roasted Sweet Corn Chowder is a flavorful soup that’s bursting with sweet corn flavor.
This post was sponsored by Sunshine Sweet Corn as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
The past few weeks we’ve had some great weather here in northeast Pennsylvania. With temps in the 70’s and even a few days reaching 80, I’ve put myself is summer mode.
One of my favorite things about the warmer months is the food! I just love the abundance of fresh fruits and veggies.
On a recent trip to the grocery store, I noticed the produce section was full of new flavors – everything from fresh asparagus, eggplant, zucchini and even sweet corn!
I was on cloud 9 because sweet corn is my favorite summer vegetable of them all! I love using it in my Mexican Street Corn Salad and my Cowboy Salsa.
Another one of my favorite ways to use fresh corn is in soups. I’ve found that by making big batches of soup, I can preserve the fresh flavor of sweet corn even longer. And, there is nothing like a big, hot bowl of soup on cold day that is bursting with fresh corn flavor.
In my region, sweet corn is usually at its freshest during the late summer. But, I recently noticed that my grocery store carries Sunshine Sweet Corn which is grown in Florida. This is great because it’s available now, in April and May, and I don’t have to wait until summer to enjoy it.
Not only does it taste sweet and fresh but Sunshine Sweet Corn is non-GMO, extra tender, and regulated for quality control. I can feel good about serving it to my family.
I love that this Roasted Corn Chowder is full of fresh ingredients. You can get most of the ingredients right in the product section.
This recipe takes a little bit of time to make but it’s well worth it. The recipe was created to coax every last drop of flavor out of the ears of corn. The result is a soup that is just bursting with fresh flavors.
Plus, this recipe makes a lot of soup so it’s perfect for freezing so you can enjoy it another time.
One tip to save time when making this recipe is to start making the soup base while the corn is roasting. This will give you a jump start and cut down on the time to make the soup.
My family absolutely loved this soup! They couldn’t get enough. My son even asked to take it to school for lunch.
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- 18 ears Sunshine Sweet corn with husks, divided
- 3/4 cup peanut oil
- 2 1/2 cups onion finely diced
- 1 cup celery finely diced
- 1/2 cup carrot finely diced
- 1/4 cup jalapeños finely diced
- 1 tablespoon fresh thyme leaves
- 2 teaspoons fresh sage leaves chopped
- Salt to taste
- Ground black pepper to taste
- 1 cup red bell pepper diced
- Preheat grill or broiler. Grill or broil corn until blackened on all sides; cool; remove husks and silks.
- Cut 4 of the ears into 24 (1-inch) rounds; reserve for garnish.
- Remove kernels from the remaining 14 ears (makes about 3-½ pounds or 2-½ quarts); break cobs in halves and reserve.
- In a large stockpot, over medium heat, heat oil.
- Add onions, celery and carrot; cook until tender but not browned, about 10 minutes.
- Stir in jalapeño, thyme, sage, salt and pepper; cook and stir for 2 minutes.
- Add reserved cobs and 2 quarts water.
- Raise heat to high, cover and bring to a boil.
- Reduce heat; simmer until flavors are well blended, about 45 minutes.
- Remove and discard cobs.
- Add 3 pounds of the kernels and simmer for 10 minutes longer.
- Remove pot from heat.
- Using an immersion blender, puree soup.
- Add remaining corn kernels; adjust seasonings.
- Garnish with reserved corn wheels.
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/