Roasted Corn Chowder


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.

Prep Time:
30 mins
Cook Time:
1 hr 25 mins
Total Time:
1 hr 55 mins
8 cups


  • 3 tablespoons butter, divided

  • 3 cups fresh white corn kernels

  • 1 teaspoon dried tarragon

  • 1 pound bacon

  • 1 large onion, chopped

  • 3 cups chicken stock, or as needed

  • 6 potatoes, diced

  • ¼ cup chopped fresh flat-leaf parsley

  • 4 cloves garlic, chopped

  • 1 teaspoon dried celery flakes

  • ½ teaspoon paprika

  • ½ cup half-and-half

  • salt and ground black pepper to taste

  • ¼ cup shredded Cheddar cheese, or as needed (Optional)


  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 corn, 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
16g Fat
43g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 362
% Daily Value *
Total Fat 16g 21%
Saturated Fat 7g 37%
Cholesterol 42mg 14%
Sodium 790mg 34%
Total Carbohydrate 43g 16%
Dietary Fiber 6g 20%
Total Sugars 4g
Protein 14g
Vitamin C 40mg 201%
Calcium 81mg 6%
Iron 2mg 12%
Potassium 1025mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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