Roasted Corn and Tomato Chowder

Forget about the chill outside with a warm bowl of roasted corn and tomato chowder.
By: Renee Loux
Related To:
Roasted Tomato Corn Chowder

Roasted Tomato Corn Chowder

Forget about the chill outside with a warm, homemade bowl of roasted corn and tomato chowder. For an added touch, garnish with freshly chopped oregano.

Ingredients:

6 ears fresh corn, cut from the cob
1 medium-small sweet onion or yellow onion, peeled and diced (about 1 cup)
2-3 tablespoons grape seed oil or mild tasting olive oil
Pinch of sea salt
10 cups filtered water
3 tablespoons olive oil
1 large yellow onion, peeled and diced (about 1 1/2 cups)
4 cups diced tomato
1 tablespoon arrowroot
3 tablespoons olive oil
Sea salt and black pepper
Fresh chopped oregano

Preheat the oven to 400° F

Cut the ears of corn in half and cut kernels from the cob. Place the kernels in a baking dish and drizzle with 1-2 tablespoons of oil and a pinch of salt, mixing to lightly coat. Place the cobs on a baking sheet, drizzle with oil and rub to lightly coat.

Place both in the oven.

Dice medium-small onion and toss with just a touch of oil. After 10 minutes, remove the cobs. Sprinkle diced onion over the cobs and return to the oven for 7-10 more minutes. Place the roasted cobs and onions in a large saucepan and cover with 10 cups filtered water. Cover and bring to a boil. Reduce heat and uncover to simmer for 45 minutes to 1 hour. The liquid will reduce at least in half.

The kernels should stay in for another 8-15 minutes (for a total of 25-35 minutes) or until fragrant, soft and roasty-looking. The time will depend on the size of the kernel. Stir the corn once or twice during cooking for even roasting. Remove from oven and set aside.

Meanwhile, peel and dice the large onion.

Warm 3 tablespoons olive oil in a large saucepan over medium heat. Add diced onions and stir to coat. Cook, stirring occasionally until softening and becoming translucent (5-10 minutes). Add diced tomatoes and cook, stirring occasionally, for 15-20 minutes, or until tomatoes are concentrated. Ladle in a spoon of stock if necessary if there is not enough liquid from the tomatoes left. Add corn kernels and stir, cooking for 5-10 minutes stirring occasionally.

The corn stock should be just about ready to add now. If it needs a little longer, spoon in a few ladles of broth into cooking soup and continue to cook the broth down a bit longer. Remove the cobs form the broth with tongs and discard.

Pour the hot stock into the soup and cook, stirring occasionally for 10 minutes or so. Sprinkle in 1 tablespoon arrowroot (make sure it does not have any lumps), and stir in vigorously. Cook another 5 minutes, stirring occasionally. Add 2- 3 tablespoons olive oil.

Use an immersion blender to blend the soup partially smooth (it should still have quite a bit of texture with whole or partial corn kernels visible. Or, pour half of the soup into a blender or food processor and blend until fairly smooth and return to pot. Season to taste with sea salt and pepper.

Ready to serve, garnished with fresh chopped oregano.

Yield: 6-8 servings

Keep Reading

Next Up

Goat Cheese Quesadillas With Tomato and Corn Salsa Recipe

Quesadillas are classy nibbles for a glamping party, and they're easy to make with a camp stove.

Haricot Vert Salad with Roasted Garlic and Dijon Vinaigrette

Green beans become party-ready with garlic, Dijon mustard and Champagne vinegar.

Roasted Beet Salad Recipe

Make this roasted beet salad — complete with arugula, goat cheese and oranges — for your next outdoor fall party.

Baked Macaroni and Cheese for Adults

Take this classic comfort food to another level.

Seared Salmon with Artichoke Salsa

For a healthy meal that's also tasty, try this simple recipe.

Pie Iron Grilled Cheese Recipe

Half calzone, half grilled cheese, this easy campfire recipe is all delicious. 

Fiery Grilled Shrimp with Honeydew Gazpacho Recipe

The combination of cold soup and hot shrimp makes this a refreshing dish for warm nights.

Tex-Mex Cowboy Breakfast Skillet

This one-dish wonder is bound to become your family's new favorite wake-up feast.

Shrimp and Grits Recipe

If one dish is the hallmark of Lowcountry cuisine, it's savory shrimp served over creamy grits.

On TV

Follow Us Everywhere

Join the party! Don't miss HGTV in your favorite social media feeds.