A Hearty and Delicious Roasted Potato Corn Chowder Recipe That Will Warm You Up on a Chilly Day.

Imagine a steaming bowl of Roasted Potato Corn Chowder, a rustic masterpiece that warms both body and soul. This soup boasts a medley of earthy and sweet ingredients that come together in a symphony of flavors.
Feeds 4-6 people
Prep time 15-20 minutes
Cook time 30-45 minutes
Why Roasted Potato Corn Chowder Works
Flavor Depth: Roasting the potatoes before adding them to the chowder intensifies their flavor, giving them a caramelized sweetness and a slightly smoky undertone. This depth of flavor contrasts nicely with the natural sweetness of the corn.
Texture Contrast: The chowder combines creamy, tender potatoes with the slight crunch of corn kernels, creating a satisfying textural contrast. The roasted potatoes are soft and buttery, while the corn provides bursts of sweetness and freshness.
Comforting and Filling: Potatoes are starchy and filling, making the chowder hearty and satisfying. The combination of potatoes, corn, and cream makes it a comforting dish that feels indulgent yet wholesome.
Ingredients
- 1 can of whole kernel corn
- 10-12 baby gold potatoes, cut into quarters
- 1 medium yellow onion, diced
- 1 pound of bacon sliced into small pieces (Save some for the end)
- ¼ cup of all purpose flour
- Salt, pepper, & garlic seasoning
- 4 cups of chicken broth
- 2 ½ cups of heavy cream
- Cooking oil (I used olive oil)
- Chopped chives
- Shredded cheddar cheese

Instructions
To start, preheat your smoker or oven to 425 degrees(218°C) Next, on a lined baking sheet, add the corn kernels and diced potatoes. Drizzle cooking oil generously over the top and season evenly with salt, pepper, and garlic seasoning. Ensure everything is well mixed. Then, place the baking sheet in the oven for 20-25 minutes, remembering to mix halfway through for even cooking


Meanwhile, in a large pot over medium-high heat, begin by cooking the bacon pieces for two minutes until the bacon grease is rendered but the bacon is still soft. Next, add the diced onion and sauté for about 5 minutes until the onion turns soft and translucent.

Gradually whisk in the flour and cook for an additional 2 minutes until thickened. Then add chicken broth followed by stirring in the heavy cream.
Now, it’s time to bring in the roasted corn and potatoes from the oven and stir them into the pot to combine. Let everything simmer for 5 to 10 minutes, allowing the flavors to meld together. Taste and season with salt and pepper according to your preference.

Finally, garnish your delicious creation with chopped chives and a generous sprinkle of cheddar cheese. Serve piping hot in bowls and savor every mouthful!
I usually serve this ahead of my Smoked Turkey Breast on thanksgiving!
Another fall recipe i love to make is my Dutch Oven Roasted Chicken

Roasted Potato Corn Chowder

Imagine a steaming bowl of Roasted Potato Corn Chowder, a rustic masterpiece that warms both body and soul. This soup boasts a medley of earthy and sweet ingredients that come together in a symphony of flavors.
Ingredients
- 1 can of whole kernel corn
- 10-12 baby gold potatoes, cut into quarters
- 1 medium yellow onion, diced
- 1 pound of bacon sliced into small pieces (Save some for the end)
- ¼ cup of all purpose flour
- Salt, pepper, & garlic seasoning
- 4 cups of chicken broth
- 2 ½ cups of heavy cream
- Cooking oil (I used olive oil)
- Chopped chives
- Shredded cheddar cheese
Instructions
- Lay your potatoes and corn on a foil lined baking tray
- Drizzle olive oil over the top of the potatoes and corn
- Season your potatoes and corn with salt, pepper and garlic seasoning
- Place the potatoes and corn in your oven or smoker at 425 degrees for 15-20 minutes
- Heat up a soup pot on medium heat
- Add your bacon and stir while the bacon renders
- Once your bacon is almost cooked all the way through add your onions and stir
- Once your onions are translucent whisk in all purpose flour
- Whisk in your chicken broth
- Whisk in your heavy cream
- Add your potatoes and corn and mix
- Let that come up to a simmer and place a lid on your soup pot
- Let the soup simmer for 15-20 minutes
- Garnish with bacon pieces, cheddar cheese & chopped chives!
Notes
Roasted potato corn chowder works well for several reasons, blending flavors, textures, and techniques in a way that creates a satisfying and hearty dish:
- Flavor Depth: Roasting the potatoes before adding them to the chowder intensifies their flavor, giving them a caramelized sweetness and a slightly smoky undertone. This depth of flavor contrasts nicely with the natural sweetness of the corn.
- Texture Contrast: The chowder combines creamy, tender potatoes with the slight crunch of corn kernels, creating a satisfying textural contrast. The roasted potatoes are soft and buttery, while the corn provides bursts of sweetness and freshness.
- Balance of Sweetness and Savory: Corn adds a natural sweetness to the chowder, which is balanced by the savory elements like onions, garlic, and sometimes bacon or smoked paprika. The creaminess from milk or cream ties these flavors together, creating a harmonious balance.
- Comforting and Filling: Potatoes are starchy and filling, making the chowder hearty and satisfying. The combination of potatoes, corn, and cream makes it a comforting dish that feels indulgent yet wholesome.
- Versatility: Roasted potato corn chowder is versatile and can be adapted with various ingredients, such as adding cheese for extra richness, including other vegetables like bell peppers, or incorporating herbs like thyme or parsley for added flavor complexity.
Nutrition Information:
Yield: 4 Serving Size: 4Amount Per Serving: Calories: 425Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 87mgSodium: 545mgCarbohydrates: 24gNet Carbohydrates: 0gFiber: 3gSugar: 4gSugar Alcohols: 0gProtein: 8g
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