Roasted Corn Chowder with Kale & Bacon


“People don’t care how much you know until they know how much you care.” John C. Maxwell

Dear you,

Thanks for stopping by to see what this roasted corn chowder is all about. I am usually filled to the brim and ready to share, share, share all things not quite gourmet. But today?  Today, I need to show you a few pictures and a recipe. I will be back soon with some more thoughts…but today I shall share a recipe for roasted corn chowder. Soon, I will share more. For now, lets just make some chowder together! Deal? Let’s go!

This chowder is a great chowder for a spring. One day the thermometer reads 80* and the next day? It snows. Truth. Days like this call for soup…and not just any soup…chowder!  It is versatile. Maybe you feel like adding kale? Add it! How about some smoked bacon? Do it!

Baked Bacon

Roasting corn in the oven was a new concept to me. My roasting yielded a light golden touch on to the corn cob. I also experimented with baking bacon. True. I used a local smokehouse who produces applewood smoked bacon.

Other key suspects:

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Potato Corn Chowder with Kale and Bacon


adapted from Goodlife Eats


4 slices of bacon, reserving some drippings
3 ears sweet corn, shucked
1 teaspoons olive oil
1 1/2 cups water
2 teaspoons, unsalted butter
1/2 – 1 tablespoons of bacon drippings
1/2 onion, diced
1 celery stalk, diced
1 carrot, peeled and diced
1 cloves garlic, minced
1/8 cup flour
1 1/2 cups whole milk
1/2 to  1 cup chicken broth
1  potato, I used a yukon gold, dice into cubes
1/2 teaspoon salt
1/2 teaspoon pepper, or to taste
1/2 teaspoon thyme
1/2 teaspoon dill
pinch of freshly grated nutmeg
handful of chopped kale


Preheat the oven to 4oo degrees F. Line a baking pan with parchment paper. Lay the slices out evenly on the parchment paper. Place in a preheated oven and bake for 15 – 20 minutes, rotating the pan and flipping the bacon, halfway through. Lay the bacon on paper towels to soak up some of the excess grease. Set aside a tablespoon of the bacon drippings.

Shuck the husks of corn and place on a rimmed baking sheet. Drizzle with a teaspoon of olive oil and a bit of salt and pepper. Place the corn in the oven to roast for 20 – 30 minutes, rotating the corn cobs a few turns every 5 minutes or so. Remove from the oven and  let them cool. When they are safe enough to cool, cut the kernels off the cob and set aside. I used my bundt pan to stand the ear of corn in so I could easily cut off the kernels!

Add the leftover corn cobs to a pot of water and bring the mixture to a boil. Reduce the heat to a low simmer. Cover the pan and allow the cobs to cook for 30 minutes. After 30 minutes, turn off the heat and let the remaining liquid sit until you are ready to use the ‘corn broth.’

In a large pot, melt the the butter and bacon drippings over medium heat. Add the diced onion, celery, and carrot sauteing a few minutes, until golden and tender. Add the garlic and cook for a few seconds longer. Whisk in the flour and cook for 1-2 minutes longer.

Whisk in the whole milk and the “corn broth” you saved from the previous step. Stir in the corn kernels and diced potatoes. Add as much of the chicken broth as you desire until your preferred consistency is met. I used a cup and a splash more of water for my chowder. Season to taste with salt, pepper, and a dash of nutmeg.

Turn the heat to low and allow to simmer until the potatoes are tender. Just before serving stir in the kale. Garnish with some crumbled bacon.

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