soup RECIPE

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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. Make this Recipe!

PREHEAT

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ROAST

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CUT THE CORN

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soup RECIPE

Creamy Roasted Corn Chowder with Bacon

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PREHEAT

1. Preheat the oven to 425 degrees F. Rub the shucked corn with the 2 teaspoons of olive oil, adding more if needed.

ROAST

2. 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.

CUT THE CORN

3. 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.

Read More:

How to Make Creamy Roasted Corn Chowder with Bacon

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