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!
This is one of my favorite corn chowder recipes because it’s simple. Roasting the corn and peppers brings out another tier of flavors! Looking for more roasted vegetable recipes? Try Roasted Butternut squash with Apple Butter glaze!
Ingredients
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.
Fresh corn on the cob, red bell peppers, red onion, butter, flour, garlic, heavy cream, ground white pepper, fresh lime juice, salt to taste
How to roast the red pepper and corn
Here’s 3 ways to roast the red bell pepper and corn.
- Place dry vegetables over direct heat on an outdoor grill, rotating until they’re charred
- Place dry vegetables in a dry cast iron skillet, rotating throughout the process
- Place dry vegetables on a baking sheet and broil, rotating frequently
Overview of cooking process
This is an overview of the recipe. For exact ingredients and measurements, see the recipe card below.
- Roast the red peppers and corn (see above). 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); the corn doesn’t need to go in the plastic bag
- Use a sharp chef’s knife to remove the roasted corn kernels from the cob and remove the pepper skins.
- Dice the peppers into small pieces and set aside
- In a large stockpot, 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
- Place 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
- Season to taste; puree using a hand immersion blender; drizzle in fresh lime juice and taste for seasonings
Recipe Tip
Chowders are supposed to be thick; however, if yours is too thick for your liking, feel free to add a little water or chicken broth.
Storage and reheating
Store 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 either on a grill, in a dry skillet or under the broiler. 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!