Roasted Red Pepper Corn Chowder
If you love a hearty corn chowder, then you’ll love this version with roasted red peppers and roasted corn! The sweetness of the roasted red bell peppers, with a little red onion, a few garlic cloves, roasted corn and heavy cream give this a super rich flavor and great texture!
Why this recipe works
This is one of my favorite corn chowder recipes because it’s simple.
- Roasting brings out another tier of flavors of both the sweet corn and fresh red bell peppers
- Great for chilly days or even in the summer when sweet corn is in season
- Simple ingredients – you’ll always find fresh peppers and corn year round at the grocery store
- Fire up the grill and in 15-20 minutes, you’ve got perfectly roasted ingredients and an easy clean up
- Affordable -no need to spend a fortune for a restaurant-quality corn chowder
Ingredients for Roasted Red Pepper Corn Chowder
This recipe uses pretty basic ingredients so there’s nothing fancy or gourmet about the ingredients. The recipe yields about 4 cups of chowder, so keep that in mind if your serving this corn chowder to a big group.
Note there aren’t a lot of spices and seasonings in this creamy corn chowder recipe. You want the flavor of the roasted vegetables to be the star of the show so that’s why there’s no tomato paste or red pepper flakes in it.
- Fresh corn on the cob-you’ll want two cups of kernels; I got two huge corn on the cobs and that was two cups; if the corn cobs are small, get 3 or 4; you can always use an extra roasted corn cob, right?
- Red Bell Peppers-Get the reddest, biggest ones you can find; I got 2 large ones; if they’re small get 3 you’ll need a total of 2 cups of chopped roasted red bell peppers)
- Red onion– some folks call em purple onions
- Butter-I use unsalted
- All-purpose flour-just a smidgen to create a roux
- Garlic-about two large garlic cloves = 1 teaspoon for this corn chowder recipe
- Heavy cream-this may be labeled “heavy whipping cream” in your dairy section. Note: it is not canned whipped cream or a whipped cream that comes in a tub.
- White pepper-white pepper is stronger than black pepper and looks better for this light colored chowder
- Fresh lime juice – one big lime or two small limes
- Salt to taste-Add the salt last because sometimes, the lime heightens the salt flavor on its own
How to make it
This is an overview of the recipe. For exact ingredients and measurements, see the recipe card below.
Fire up the grill; remove the corn husks and corn silk from the corn cobs; place corn and red bell peppers directly on the grill; use tongs to rotate them so they roast evenly
Once the red peppers have blackened and the corn has a nice char, place the peppers in a plastic bag and let them sweat (this step allows the roasted skins to be easily removed)
Use a sharp chef’s knife to remove the roasted corn kernels from the cob; set those aside
Use a sharp paring knife to gently pull away the blackened skin of the roasted red peppers; dice the peppers into small pieces and set aside
In a large stockpot, on medium heat, melt butter; add finely chopped purple onion and chopped bell peppers; saute 2-3 minutes, then sprinkle in flour; combine well
Add garlic and stir
Pace the corn kernels in the food processor and pulse on low; gradually drizzle in the heavy cream; puree until you get a fairly smooth consistency, then transfer the corn mixture to the stockpot
Add in a little white pepper and puree using a hand immersion blender; drizzle in fresh lime juice and taste for seasonings; add salt and more pepper if desired
Recipe Tips
Chowders are supposed to be thick; however, if yours is too thick for your liking, feel free to add a little water
Don’t skip the extra step of roasting the vegetables. I do this on the outdoor grill using direct heat with no oil – it’s the easiest way to get that delicious roast flavor; granted, it takes a little extra time, but I think you’ll agree it’s worth it once you try this delicious recipe
Storage and reheating
Store your roasted red pepper corn chowder in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months. When ready to reheat, if frozen, allow it to come to room temperature first, then reheat in a saucepan for best results. Chowder may thicken upon storage, so you might need to add a little bit of water.
This hearty red pepper corn chowder can easily serve as an entree with a big slice of crusty bread, or as a side dish.
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Roasted Red Pepper Corn Chowder
Equipment
- Food Processor
- Immersion Blender
Ingredients
- 2 large ears of corn (2 cups roasted corn kernels)
- 4 large red bell peppers (2 cups chopped)
- ½ cup diced red or purple onion
- 1 teaspoon fresh minced garlic
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- ¼ teaspoon white pepper
- 2½ cups heavy cream
- juice of one large lime
- salt to taste
Instructions
- Roast corn and red bell peppers; place roasted peppers in a plastic bag to sweat; meanwhile, use a sharp knife and shuck the corn kernels off the cob; once peppers are cool enough to touch, use a sharp knife to remove blackened skin; remove seeds and chop into fine pieces; set aside2 large ears of corn, 4 large red bell peppers
- In a large stockpot or Dutch oven on medium heat, melt butter; add chopped red onion and diced red peppers; saute 2-4 minutes then add garlic; sprinkle in flour; combine well½ cup diced red or purple onion, 1 teaspoon fresh minced garlic, 4 tablespoons unsalted butter, 4 tablespoons all-purpose flour
- Place corn kernels in food processor and pulse while adding heavy cream; transfer the pureed mixture to the stockpot; season with white pepper2½ cups heavy cream, ¼ teaspoon white pepper
- Use immersion blender to puree the chowder mixture; add lime juice; salt to tastejuice of one large lime, salt to taste
I’m sure this is the best corn chowder ever! I’m making it for a rainy night… it’s absolutely amazing!