Roasted Corn Chowder
Recipe type: Soup
  • 7 cups of fresh corn kernels (it is about 7 ears)
  • Grape seed oil
  • 4 green onions, rough chopped
  • 1 jalapeño, small dice
  • 1 cup white wine
  • 2 cups chicken broth
  • 2 cups of half and half
  • A little more than ¼ cup cilantro, chopped (save a little for garnish)
  • Pinch salt and cayenne pepper
  1. Coat corn kernels with grape seed oil.
  2. Roast corn in 400-degree oven for 15 minutes.
  3. When corn is finished cooking, set 2 cups aside.
  4. In a large saucepan or soup pot, add a little grape seed oil. Add green onion and jalapeño. Sauté over medium heat.
  5. Deglaze with the white wine.
  6. Put corn and sautéed veggies in your food processor or blender. Pulse until everything is evenly chopped. (If things aren’t chopping evenly, add a little of your chicken broth)
  7. In the same saucepan, add everything from the blender, reserved corn kernels, broth, cilantro, a pinch of salt and a pinch of cayenne pepper.
  8. Simmer on low for about 15 minutes. Remove pan from heat and add half & half.
  9. Put back on the heat for a minute or two to make sure the soup is warmed up.
  10. Garnish with a little cilantro.
  11. If you have an extra roasted red pepper around, toss it in the blender with a dash of cream and add a squiggle on top of your soup.
I've had some comments about the half & half. If you don't like your soup as creamy, add a little bit and taste it. It's your soup. I don't usually have half & half in the house so I use half whipped cream and half skim milk. It works and tastes delicious. So, do what you like. I won't tell.
Recipe by Felt Like a Foodie at