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You are here: Home / Dinner / Roasted Corn & Cheddar Chowder

Roasted Corn & Cheddar Chowder

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

February 17, 2014 by Hugs & Cookies xoxo 6 Comments

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This is a winning recipe, my friends,  so get ready to print this one out. I made this roasted corn & cheddar chowder during a snow storm this week and shared some with a wonderful neighbor. He texted immediately after to say it was “Uhhhh, mazzzzz-ing!” When hubby came home he agreed. And my opinion? I loved it so much that I have already made a second batch since. This corn chowder combines the best of the seasons. It has the summer flavors of  hot, buttered, roasted corn along with the winter warmth of a thick and comforting chowder. Roasting the corn prior to making the soup is necessary so don’t even think of skipping this step. Please leave me a comment when you try this one out because I know you’re going to love it! corn chowder

Here is the bacon, roasted corn and onions. Don’t you want to dig in with a large spoon?corn 2

corn 3

corn chowder 3

Time to melt the cheddar cheese into the hot soup! DSC_0043 DSC_0047

So, here is my cute girl…isn’t she “GRATE?” LOL  Purchased from Pylones!DSC_0055-001

This is my other favorite grater….from salad masters! Grates cheese in 3 seconds flat.cheese

corn chowder 4CORN CHOWDER

Roasted Corn & Cheddar Chowder Ingredients:

  • 5-6 ears corn
  • 2 Tablespoons butter
  • salt/pepper
  • 4 Tablespoons salted butter
  • 1 onion, Chopped
  • 3 slices thick-cut bacon, cut into small pieces
  • 1/4 cup flour (I used Cup 4 Cup gluten free brand or you can use regular flour)
  • 3 cups chicken broth
  • 2 cups half & half
  • 1/2 pound cheddar cheese, grated
  • Scallions, sliced for serving time

1. Preheat oven to 425 for the corn and line a pan with nonstick foil. Melt the 2 Tablespoons of butter in the microwave and pour over the corn. Sprinkle generously with salt and pepper and roast for 25-30 minutes, turning occasionally,  until browned. Cool a few minutes and then cut the kernels off the cobs.

2. Melt the butter in a large stockpot. Add the chopped onion and cook a few minutes. On med-hi, add in the bacon and cook until all the bacon pieces are crispy, stirring often. Sprinkle the flour on and stir until it is dissolved. Add the corn.

3. Put heat on high and add the broth. Let simmer a few minutes. Pour in the half and half. Season with salt and pepper. Cover and lower heat to a simmer for 15 minutes. Remove cover and stir in the cheddar cheese until melted. Serve into bowls and top with chopped scallions.

Corn Stock Recipe:

And, what to do with the leftover cobs after you cut off the kernels? Usually I throw them out but this time I made corn stock!!!! Bring the cobs and 7 cups water to a boil. Sprinkle with salt. Lower to a slow simmer and cook partially covered 60 minutes. Now, what to do with this corn stock? Help! lol

corn stock

 

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Filed Under: Dinner, Soup

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Cathy Ruppe says

    February 28, 2014 at 11:17 am

    Make jelly from the corn stock. Sounds crazy but delicious.

    Reply
    • danielle says

      February 28, 2014 at 5:21 pm

      OOOh do u have a jelly recipe with corn stock u can share?

      Reply
  2. Ruth says

    August 25, 2014 at 10:42 pm

    Absolutely delicious!

    Reply

Trackbacks

  1. Garlic Butter Shrimp Topped With Fried Sage Leaves - Hugs and Cookies XOXO says:
    February 20, 2014 at 9:27 pm

    […] this from my oven roasted corn after cutting off the kernels.  The recipe for the corn stock is found here toward the bottom of the page.  You can, of course, use chicken broth instead but I highly […]

    Reply
  2. Shrimp & Oven Roasted Corn - Hugs and Cookies XOXO says:
    March 11, 2014 at 8:24 pm

    […] Preheat oven to 400!   Very generously season 5 or more cobs with kosher salt and pepper.  Add a pat of butter to the tops and roast on a small jellyroll pan (lined with nonstick foil) for 30-40 minutes, or until starting to brown!  While it’s cooking,  turn the corn occasionally.  Cool and cut kernels off cob for the recipe below.  Can use the cobs to make this amazing corn stock. […]

    Reply
  3. Chicken & Balsamic Cream Sauce - Hugs and Cookies XOXO says:
    January 26, 2020 at 11:27 am

    […] 1 1/2 cups chicken broth or corn stock […]

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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