This roasted corn chowder with cilantro is a delightful blend of smoky, sweet, and creamy flavors. Perfect for a cozy dinner, this chowder brings together the natural sweetness of corn with the richness of heavy cream. The addition of fresh cilantro adds a vibrant touch, making this dish both comforting and refreshing.
While most of the ingredients for this recipe are common pantry staples, you might need to pick up fresh corn and cilantro if you don't have them on hand. The heavy cream is also essential for achieving the chowder's creamy texture, so make sure to grab some if it's not a regular in your kitchen.
Ingredients For Roasted Corn Chowder With Cilantro
Corn: Fresh ears of corn are roasted to bring out their natural sweetness and add a smoky flavor to the chowder.
Olive oil: Used for sautéing the onions and garlic, adding a subtle richness to the base of the soup.
Onion: Provides a savory depth of flavor and a slight sweetness when cooked.
Garlic: Adds a fragrant and aromatic quality to the chowder.
Vegetable broth: Forms the liquid base of the soup, enhancing the overall flavor without overpowering the other ingredients.
Heavy cream: Gives the chowder its creamy and luxurious texture.
Salt: Enhances the flavors of all the ingredients.
Black pepper: Adds a touch of heat and complexity to the dish.
Cilantro: Freshly chopped cilantro is stirred in at the end, providing a bright and fresh contrast to the rich chowder.
Technique Tip for This Recipe
When roasting the corn, make sure to turn the ears occasionally to ensure even browning. This enhances the sweetness and adds a smoky flavor to the chowder. Additionally, when cutting the kernels off the cobs, use a sharp knife and hold the corn vertically to avoid losing any precious kernels.
Suggested Side Dishes
Alternative Ingredients
corn - Substitute with frozen corn: If fresh corn is not available, frozen corn can be used. It is convenient and retains much of the flavor and texture of fresh corn.
olive oil - Substitute with canola oil: Canola oil is a good alternative as it has a neutral flavor and similar cooking properties.
onion - Substitute with leek: Leeks provide a milder, slightly sweeter flavor compared to onions, which can add a different but pleasant taste to the chowder.
garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used. Use about ¼ teaspoon of garlic powder per clove of garlic.
vegetable broth - Substitute with chicken broth: Chicken broth can be used if a non-vegetarian option is acceptable. It adds a rich flavor to the chowder.
heavy cream - Substitute with coconut milk: Coconut milk can be used for a dairy-free option. It adds a creamy texture and a subtle coconut flavor.
salt - Substitute with soy sauce: Soy sauce can be used to add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.
black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but is less visually noticeable in the chowder.
cilantro - Substitute with parsley: Parsley can be used if cilantro is not available. It provides a fresh, slightly peppery flavor.
Other Alternative Recipes Similar to This Chowder
How to Store/Freeze This Chowder
Allow the roasted corn chowder to cool to room temperature before storing. This helps prevent condensation, which can affect the texture and flavor.
Transfer the chowder to an airtight container. For best results, use a container that fits the amount of soup you have, minimizing the amount of air inside.
Store the container in the refrigerator. The corn chowder will keep well for up to 3-4 days.
If you plan to freeze the chowder, consider portioning it into individual servings. This makes it easier to thaw and reheat only what you need.
Use freezer-safe containers or heavy-duty freezer bags for storing the chowder. Leave a little space at the top of the container or bag to allow for expansion as the soup freezes.
Label the containers with the date and contents. This helps you keep track of how long the chowder has been stored.
When ready to use, thaw the frozen chowder in the refrigerator overnight. This gradual thawing helps maintain the soup's texture and flavor.
Reheat the chowder on the stove over medium heat, stirring occasionally until heated through. If the chowder is too thick after reheating, you can add a splash of vegetable broth or heavy cream to reach your desired consistency.
For a quick thawing method, you can place the sealed container or bag of chowder in a bowl of cold water. Change the water every 30 minutes until the soup is thawed enough to transfer to a pot for reheating.
Avoid reheating the chowder in the microwave, as this can cause uneven heating and may affect the texture of the cilantro and other ingredients.
How to Reheat Leftovers
Stovetop Method:
- Pour the roasted corn chowder into a pot.
- Heat over medium-low heat, stirring occasionally to prevent sticking.
- Once the soup is heated through, about 5-10 minutes, serve immediately.
Microwave Method:
- Transfer the chowder to a microwave-safe bowl.
- Cover the bowl with a microwave-safe lid or a microwave-safe plate to avoid splatters.
- Heat on medium power for 2-3 minutes, stirring halfway through.
- Continue heating in 1-minute intervals until the soup is hot.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Pour the corn chowder into an oven-safe dish.
- Cover with aluminum foil to prevent drying out.
- Heat for about 20-25 minutes, stirring halfway through to ensure even heating.
Slow Cooker Method:
- Pour the leftover chowder into the slow cooker.
- Set the slow cooker to low heat.
- Heat for 1-2 hours, stirring occasionally, until the soup is thoroughly warmed.
Double Boiler Method:
- Fill the bottom pot of a double boiler with water and bring it to a simmer.
- Place the corn chowder in the top pot.
- Stir occasionally, heating until the soup is hot, which should take about 10-15 minutes.
Best Tools for This Recipe
Oven: Used to roast the corn until it is golden brown, enhancing its natural sweetness and flavor.
Baking sheet: Provides a flat surface for roasting the corn in the oven.
Knife: Essential for cutting the kernels off the cobs once the corn has cooled.
Cutting board: A safe surface to cut the corn kernels and chop the cilantro.
Large pot: Used to cook the onions, garlic, and the rest of the chowder ingredients.
Wooden spoon: Ideal for stirring the ingredients in the pot to ensure even cooking.
Blender: Necessary for pureeing the soup to achieve a smooth consistency.
Measuring cups: Used to measure the vegetable broth and heavy cream accurately.
Measuring spoons: Used to measure the salt, black pepper, and olive oil.
Serving bowls: For serving the finished roasted corn chowder.
Ladle: Useful for transferring the chowder from the pot to the serving bowls.
How to Save Time on Making This Chowder
Roast corn in advance: Roast the corn the day before and store it in the fridge to save time on the day you make the chowder.
Use frozen corn: Substitute fresh corn with frozen roasted corn to skip the roasting step entirely.
Pre-chop ingredients: Dice the onion and mince the garlic ahead of time and store them in airtight containers.
Use an immersion blender: Instead of transferring the soup to a blender, use an immersion blender directly in the pot to save on cleanup time.
Batch cooking: Double the recipe and freeze half for a quick meal later.
Roasted Corn Chowder With Cilantro
Ingredients
Main Ingredients
- 4 ears corn shucked
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup cilantro chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Place the corn on a baking sheet and roast for 20 minutes, turning occasionally, until the corn is golden brown.
- Remove the corn from the oven and let it cool. Cut the kernels off the cobs and set aside.
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.
- Add the roasted corn kernels, vegetable broth, heavy cream, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Using a blender, puree the soup until smooth. Return the soup to the pot and heat through.
- Stir in the chopped cilantro just before serving. Enjoy!
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Chowder
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