Wednesday, October 20

Roasted Corn chowder

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Roasted Corn chowder Recipe

By Tammy Algood Published: February 1, 2017

  • Yield: 6 Servings



  1. Preheat the oven to 500 degrees. Meanwhile, line a large jellyroll pan with aluminum foil and add the poblano peppers (skin side up) and corn. Bake 15 minutes or until the peppers are blistered. Remove and place the peppers in a zip-top plastic bag and seal. Let stand for 10 minutes, then peel the peppers, removing and discarding the seeds. Coarsely chop and set aside.
  2. Place the oil and butter in a Dutch oven over medium heat. When hot, add the onions, bell peppers and potatoes. Cook 10 minutes, stirring occasionally. Add the flour, salt, chili powder and pepper. Cook, stirring constantly, for 2 minutes. Add the stock and cook 15 minutes longer. Stir in the roasted corn and peppers. Cook 10 minutes and add the cream. Cook 10 minutes longer and serve warm with a garnish of chives.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at


    1. Lee Akins on

      Where is the corn in the ingredient list? And why is cranberry sauce listed? I’m confused!

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