Creamy Roasted Corn Chowder with Bacon
Roasted Corn Chowder is rich, creamy, and loaded with golden corn kernels, tender chunks of potato, and crispy bacon! This is a flexible chowder recipe that can be made with fresh or canned corn, so use what you have on hand.
Why You’ll Love this Recipe
✔ Rich and Hearty: The broth is super creamy without tasting too heavy, and each bite is studded with chunks of potato and corn.
✔ Family Friendly: Even the pickiest of eaters will gobble up this flavorful soup topped with bacon bits!
✔ Easy to Customize: We love the flavor of the scratch corn broth in this recipe, but you can replace it with store bought chicken broth to save time. Likewise, you can replace the kale with your favorite dark leafy green.
About this Roasted Corn Chowder
Homemade corn chowder made with roasted fresh corn is next-level delicious.
Fresh sweet corn develops so much flavor when roasted until golden brown, and when combined with aromatic onion, garlic and celery, tender Russet potato, and earthy kale the resulting chowder is restaurant-worthy.
Instead of heavy cream, I used some flour and whole milk to make the roasted corn chowder ultra creamy.
For a final pop of flavor, the soup is finished with a dash of cayenne and ground nutmeg. They give that “Mmm, what it that?” quality to the chowder that sets it apart from other recipes.
Whether it’s the depths of winter and you’re craving a comforting bowl of warm corn chowder, or it’s the summer and fresh sweet corn is finally being harvested — now you know what’s for dinner!
★★★★★
Reader says –
“I was looking for a nice, rich corn chowder recipe, my search landed me to your blog. I tried the recipe today and O H. M Y. G O D. I made a few modifications, but it was preeeeeeetty much perfect!!! Thank you for sharing!”
—Mia
Tools You’ll Need
- Rimmed Baking Sheet — For roasting the corn in the oven.
- Cutting Board and Chef’s Knife — For preparing the aromatics and removing the corn kernels from the cob.
- Measuring Cups and Spoons — For measuring the spices.
- Liquid Measuring Cup — For measuring the broth, water, and milk.
- Potato Peeler — For peeling the Russet potatoes.
- Large Stock Pot — For preparing the chowder. A large Dutch oven will work too.
Recipe Ingredients
This hearty corn chowder recipe is cozy, flavorful, and flexible—perfect for using what you have on hand. Feel free to swap ingredients based on what’s in your fridge or pantry!
Before you get started, take a moment to check your kitchen staples. Use this list as a shopping guide, and don’t forget to reference the FREE printable recipe card at the bottom of the post for full measurements and instructions.
- Corn – Fresh, frozen, or roasted corn all work beautifully here. (See notes below for tips.)
- Olive Oil – Used to sauté the vegetables and bring out their flavor.
- Water & Chicken Broth – A mix of both gives the soup depth while keeping it light.
- Butter – Adds richness and helps create the base of the roux.
- Yellow Onion, Celery, and Garlic – Classic aromatics that build savory flavor.
- All-Purpose Flour – Thickens the soup to a creamy consistency.
- Whole Milk – Makes the chowder silky and comforting without being too heavy.
- Russet Potato – Starchy and satisfying, it holds up well in soups.
- Spices – A blend of salt, black pepper, cayenne, and nutmeg adds warmth and just a hint of kick.
- Fresh Kale – Any variety works! It adds color, texture, and nutrients.
- Homemade Bacon Bits – Salty, smoky, and the perfect finishing touch.
- Fresh Parsley – Optional, but a sprinkle on top makes it pop.
Ingredient Notes
- Corn — I roasted fresh ears of sweet corn myself, but you can also grill the corn (weather permitting!). Or, use canned corn and roast it in a skillet as instructed in my Queso Blanco Dip recipe.
- All-Purpose Flour — To keep this recipe gluten-free, you should be fine to use a gluten-free all-purpose flour alternative.
- Whole Milk — Use an equal amount of 2% milk or half and half, if that’s all you have.
- Chicken Broth — Can be replaced with vegetable broth if needed.
- Kale — Can be replaced with an equal amount of fresh spinach.
- Bacon — I’ve linked my homemade bacon bits above, but feel free to cook and crumble any kind of bacon you like.
How to Make Roasted Corn Chowder
- Roast the corn: Rub the sweet corn with olive oil and roast at 425ºF until golden brown. Then, cut the kernels off the cobs.
- Make the (optional) corn broth: Add the corn cobs to a stock pot and add 2 cups of water. Simmer for 30 minutes to make corn broth.
- Saute the aromatics: In another stock pot or Dutch oven, saute the onion, garlic, and celery in melted butter until golden.
- Add the flour: Add the flour to the aromatics and whisk for about 1 minute (this cooks off the raw flour taste).
- Add the remaining ingredients and simmer: Stir in the milk, corn broth, chicken broth, diced potato, roasted corn kernels, and spices. Simmer until the potatoes are tender, then stir in the kale.
The above is simply a quick summary of this corn chowder recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making This Recipe
- Use fresh or canned corn — If using fresh corn, roast or grill it yourself to give the bacon potato corn chowder extra flavor. If using canned corn, cook it in a skillet until it starts to turn golden brown.
- Season to taste — I usually use 1 teaspoon of salt in this recipe. Remember that you’re seasoning lots of corn, potato, broth, and milk and that salt brings everything together.
- Don’t have time to make the corn broth? Skip this step and replace it with an equal amount (2 cups) of chicken broth instead.
Recipe FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Does the corn have to be roasted?
Technically, no, but roasting the fresh sweet corn gives the chowder SO much flavor.
However, you can also grill the corn or even roast canned corn in a skillet as shared in my Queso Blanco recipe.
Do I have to make the homemade corn broth?
Nope! If you don’t want to make the optional corn broth using the fresh corn cobs, simply replace it with an equal amount of chicken broth. Just know that the corn flavor will be slightly less pronounced.
Can this recipe be made vegetarian?
Yes, simply swap the chicken broth with vegetable broth and omit the crumbled bacon (or use a vegetarian alternative).
Can this recipe be made in advance?
Definitely! This roasted corn and potato chowder with bacon keeps up to 5 days in the fridge and can be reheated in the microwave or on the stove in minutes.
Storage Instructions
Let any leftover soup cool before transferring to an airtight container. The corn chowder will last up to 5 days in the fridge.
Since this is a creamy chowder made with milk, it doesn’t freeze as well as broth-based soups. Dairy-based soups can sometimes separate when thawed, and the potatoes may become slightly grainy or softer after freezing.
Here are instructions for how to freeze soup.
What to Serve with Roasted Corn Chowder
Pair this thick chowder with a slice of bread for dipping and a fresh side salad to round out the meal.
Try This Roasted Corn Chowder at Home!
Next time you’re craving a creamy, comforting soup, give this roasted corn chowder a try! With sweet corn, tender potatoes, crispy bacon, and a hint of spice, it’s cozy, flavorful, and perfect for chilly days.
Did you make this recipe? I’d love to hear what you thought! Leave a comment and review below—your feedback helps others and truly makes my day.
Share Your Creations!
If you took a photo, tag me on Instagram @goodlifeeats and use #goodlifeeatsrecipes—I’d love to see your version of this soup!
★★★★★
Reader Review
“I found this recipe on Pinterest, and I wanted to say thank you for the delicious meal you just inspired! I made a few adjustments, main one being that I just used frozen corn and sautéed it in a little butter. Then just used a little more chicken stock to make up for the corn stock. I served mine with slices of french bread from a long loaf.”
—Jessica
More Creamy Soup Recipes:
This Roasted Cauliflower Soup is thick, creamy, and flavorful without being loaded down with heavy cream.
Served with a large salad and a crusty slice of bread, this Roasted Red Pepper Soup can be a delicious and warming meal all on its own!
Roasted butternut squash and garlic are pureed with onion, carrot, broth, and half and half for a silky smooth, creamy, savory Roasted Butternut Squash Soup. Top it with bacon and sage for perfection.
Chicken Spinach Orzo Soup is creamy, hearty and delicious. There’s tender orzo pasta, baby spinach, and juicy shredded chicken in every bite!
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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Creamy Roasted Corn Chowder with Bacon
Roasted corn chowder is rich, creamy, and loaded with golden corn kernels, tender chunks of potato, and crispy bacon! This is a flexible chowder recipe that can be made with fresh or frozen corn, so use what you have on hand.
Ingredients
For the Corn Chowder
- 6 ears sweet yellow corn, shucked
- 2 teaspoons olive oil, plus extra as needed
- 2 cups water
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- ¼ cup flour
- 2 ½ cups whole milk
- 1 - 2 cups chicken broth
- 1 large russet potato, peeled and cut into ½ inch cubes
- ½ - 1 teaspoon salt, or to taste
- ¼ - ½ teaspoon pepper, or to taste
- dash cayenne pepper
- dash nutmeg
- 2 cups finely chopped kale
For the Garnish
- Homemade bacon bits
- Chopped fresh parsley
Instructions
Roasting the Corn
- Preheat the oven to 425 degrees F. Rub the shucked corn with the 2 teaspoons of olive oil, adding more if needed.
- Place them on a rimmed baking sheet and roast, turning frequently, for about 20 - 30 minutes, or until the kernels start to brown. Remove from the oven and cool until safe to handle.
Preparing the Corn Broth (Optional)
- After the corn has cooled, cut the kernels off the cob. Place the kernels from 5 of the cobs in one bowl together and reserve the kernels from 1 cob separately to use as a garnish, if desired. Set the corn aside for later in the recipe.
- Then, add the leftover cobs to a large pot with 2 cups of water. Bring the water and corn cob mixture to a rolling boil. Once boiling, reduce the heat to low. Place a lid on the pot and let simmer while covered for 30 minutes.
- After 30 minutes, turn off the heat. Remove and lid to the pot and carefully use tongs to remove the cooked cobs from the pot, then discard them. Set the corn broth aside for later in the recipe.
Preparing the Corn Chowder
- In a large, deep pot (such as a dutch oven), melt the butter over medium heat. Add the diced onion to the melted butter, and sauté until the onions are golden and tender (about 3 - 5 minutes).
- Then, add the celery to the onion and butter mixture and sauté for an additional 2 - 3 minutes.
- Whisk in the flour and cook, stirring constantly, until the flour and butter mixture takes on a golden hue - just a couple minutes.
- Add the whole milk, ½ a cup at a time, whisking in between additions so as to remove and lumps. Then, stir in the corn broth that you saved from earlier.
- Add the roasted corn kernels, diced potatoes, and 1 cup of chicken broth. Stir the ingredients together and add additional chicken broth as needed until your preferred chowder consistency is reached. Season to taste with salt, pepper, and a dash of cayenne and nutmeg.
- Bring the soup mixture to a boil over medium heat, then reduce the heat to low and allow the chowder to simmer until the potatoes are tender.
For Serving
- Just before serving stir in the kale and cook until it is wilted.
- Garnish with the reserved 1 cob corn kernels, crumbled bacon, and fresh parsley.
Notes
Corn — I roasted fresh ears of sweet corn myself, but you can also grill the corn (weather permitting!). Or, use canned corn and roast it in a skillet as instructed in my Queso Blanco Dip recipe. Note that 1 ear of corn is equal to 1/2 to 3/4 cup corn kernels, and you'll need 3 to 4 1/2 cups total for this recipe.
Corn Broth — Don't want to make the homemade corn broth? Replace it with 2 cups of chicken broth, noting that the corn flavor will be less pronounced.
Chicken Broth — Can be replaced with vegetable broth if needed.
Kale — Can be replaced with an equal amount of fresh spinach.
Bacon — I’ve linked my homemade bacon bits above, but feel free to cook and crumble any kind of bacon you like.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 293Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 28mgSodium: 862mgCarbohydrates: 38gFiber: 4gSugar: 11gProtein: 11g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Polly says
Made this tonight!! So delicious!!! Nom nom!
Katie says
Glad you liked it! Thanks for stopping by!