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Roasted Corn Chowder

Rated as 5 out of 5 Stars

"Roasted fresh corn and potato chowder is hard to beat on a chilly day! For a twist, add just a few ounces of smoked salmon and have an incredible British Columbia-inspired smoked salmon corn chowder. Had this in a little cafe on a dock in Vancouver, BC while waiting for a sea plane to take me to the outer west coast of Vancouver Island for a late season salmon fishing trip. I spent several years playing around with it to recreate it. Don't know if I matched theirs exactly, but I have come up with this basic roasted corn chowder recipe that turns into a great smoked salmon chowder, too."
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1 h 55 m servings 362
Original recipe yields 8 servings (8 cups)


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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
  3. Place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
  4. Place bacon in a Dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.
  5. Heat reserved bacon fat in Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, about 15 minutes.
  6. Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. Stir potatoes, parsley, garlic, celery, and paprika into onion mixture. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.
  7. Stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.


  • Cook's Note:
  • You can add smoked salmon about 10 minutes before the end of the cooking time. Smoked salmon is strong; start with a couple ounces, then add more to taste. Season with salt and pepper just before adding the butter and cream.
  • As the stock reduces, the salt will concentrate, so it's best to taste and season several times during the simmer. If you have time, chill and refrigerate the soup for a day or two, then reheat to serve.

Nutrition Facts

Per Serving: 362 calories; 16.1 43 14 42 790 Full nutrition

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I made this as written except I used fresh tarragon and fresh celery. We thought it was pretty good and will make it again. I will use half the bacon next time.

Roasted vegetables add so much more flavor and depth to your dish. I never thought of sauteeing them in the fry pan first, then roasting in the oven! Fantastic soup. Worlds better than the canne...

Wonderful recipe wig good flavors. I don't like tarragon so substituted thyme and also added a can of green chilis for spice.