This Roasted Corn and Potato Chowder is filled with tender bits of potato, corn and crispy bacon all in a thick and creamy soup base.
I love to pair this soup crusty bread and a Caesar Salad to make it an easy lunch or dinner recipe.
You’re going to love this cozy corn and potato chowder recipe.
It’s a good mix between my Instant Pot Corn Chowder and my Loaded Baked Potato Soup.
Roasted Corn and Potato Chowder Recipe
To give this soup some extra depth of flavor, we’re roasting the potatoes and corn before they’re added to the creamy soup. And of course… bacon. We definitely want to add bacon.
Ingredients Needed
Here’s the basic list of ingredients you’ll need in order to make this chowder recipe. As always, you can find the full list of ingredients listed in the printable recipe card below.
- Fresh Corn – from 2 ears of corn (frozen corn will work as well)
- Baby Golden Potatoes – quartered
- Yellow Onion
- Bacon
- All Purpose Flour – this gives the soup it’s creamy texture
- Chicken Broth – low sodium
- Heavy Cream
- Diced Green Chiles – gives a great kick of flavor!
How To Make Roasted Corn and Potato Chowder
Like I mentioned earlier, we’re going to quickly roast our corn and potatoes in the oven to give them a nice golden brown color and bring out their delicious flavors.
While that’s roasting in the oven we will fry up our bacon with some diced onion.
PRO TIP – go ahead and set aside some crispy bacon to serve on top of the chowder when it’s all finished.
The bacon does double-duty in this recipe, giving it great flavor and also helping to create the roux needed to give it that “chowder” consistency.
Once the potatoes are roasted add them to the bacon and onions and then sprinkle with the all purpose flour. Cook for about 2 to 3 minutes, until the mixture thickens up.
Difference Between Chowder and Soup?
Most chowders start with a base of bacon and are considered to be thick and creamy with chunks (in this case potato and corn) throughout. I say ‘most’ because there is the Manhattan Clam Chowder which breaks the mold by being a tomato-based chowder.
No doubt about it, this roasted corn and potato chowder checks all the boxes.
Make Ahead?
One of my favorite things about making this Roasted Corn and Potato Chowder is that it reheats very nicely.
You can prepare the soup up to 5 days in advance, refrigerate and reheat over low heat until heated through, stirring occasionally.
Sometimes I’ll prepare double the quantity of this soup and freeze half for another day. You can freeze the chowder for up to 4 months.
Keep it warm by placing the chowder in the slow cooker on the “warm” setting when bringing to a potluck or party.
More Creamy Soup Recipes To Try
I’m in love with the thick and creamy goodness of chowder. Here are a few more of my favorite recipes that I’m sure you will love too…
What To Serve With Soup
You can never go wrong with a side of crusty bread or crackers. But if you want to get extra cozy, try these homemade recipes to pair with your soup…
- Homemade Rolls
- Cheesy Pull Apart Monkey Bread Rolls
- Garlic Herb Breadsticks
- Sweet Cornbread with honey butter
I can’t wait for you to give this delicious Roasted Corn and Potato Chowder a try! I know you’re going to love it!
Roasted Corn and Potato Chowder
Ingredients
- 2 cups fresh corn kernels, shaved from 2 ears of corn
- 10-12 baby gold potatoes, cut into quarters
- 1 tsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- 1 medium yellow onion, diced
- 4 strips bacon, sliced into small pieces
- ¼ cup all-purpose flour
- 3 ½ cups chicken broth
- 2 cups heavy cream
- 4 oz diced green chilies, drained
- salt and pepper
Instructions
- Preheat oven to 425 degrees F.
- Add the corn kernels, diced potato, oil, 1/2 tsp salt and 1/4 tsp pepper in a large bowl and toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast in oven for 20-25 minutes, stirring half way, until corn and potatoes are lightly charred.
- In a large pot over medium high heat, add the bacon pieces and cook for two minutes or until bacon grease is rendered, but bacon is still soft. Add the diced onion, and sauté for 5 minutes, or until onion is soft and translucent. Whisk in the flour and cook for 2 minutes, until thickened.
- Gradually whisk in the chicken broth. Stir in the heavy cream, and green chilies. Add the roasted corn and potato to the pot and stir to combine. Simmer for 5 to 10 minutes. Season with salt and pepper to your liking. Enjoy!
Nutrition
Question!! Probably a dumb question.. but If using frozen corn, do I defrost it before roasting
Not a dumb question. It will roast better if it’s defrosted and patted dry with paper towels. Enjoy!
I made this today and used frozen corn because that is what I had. I also added some spinach and kale at the end. It was delicious. I will highly recommend it. My kids and hubby loved it! Thanks for the recipe
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I’ve been looking for more soup recipes, and this looks amazing! I agree about the bacon. I love bacon, but what would you add in place of bacon for your vegetarian folks?
I love a good chowder and this one is no exception!
We love this recipe! I always double it and make a huge batch. I vary the assembly abit, but the end product never disappoints!
This looks so delicious! Just found this recipe on Pinterest, can’t wait to try it. ~Sonya
What a great idea to roast the potatoes and corn! I am loving all things soup on these chilly days!
Perfect for a fall day like today-yum!
Well hello. This has all my favorite things in it… bacon! potatoes! corn! BACON! …pinned!!!
I like that it is roasted first.