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Creamy Roasted Sweet Corn Chowder

A warm and creamy chowder that wraps you in a cozy hug with the rich flavors of sweet corn, onions, and potatoes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 700
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups fresh or frozen sweet corn
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium potatoes, diced
  • 4 cups vegetable broth Can substitute with chicken broth
  • 1 cup heavy cream Substitute half-and-half for a lighter version or coconut milk for dairy-free
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Chopped chives for garnish Can swap with parsley or green onions

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until they become translucent and fragrant, about 3-4 minutes.
  2. Add the diced potatoes to the pot along with the vegetable broth. Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 10-15 minutes.
  3. Stir in the sweet corn and let the mixture simmer for an additional 15-20 minutes, allowing the flavors to meld.
  4. Carefully blend the soup using an immersion blender until smooth. Leave some chunks of potatoes and corn unblended for texture.
  5. Stir in the heavy cream and season with salt and pepper to taste. Heat gently to warm through, avoiding boiling.
  6. Serve hot in bowls, garnished with chopped chives.

Notes

Store leftovers in the fridge for up to 3 days or freeze for up to 3 months (leave off cream until reheating). Reheat gently on stovetop or microwave.