Roasted Sweet Corn Chowder - this flavorful soup is bursting with sweet corn flavor
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Roasted Sweet Corn Chowder

Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Soup
Servings: 3 quarts
Author: Christina Hitchcock


  • 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.
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