Robert Irvine's Roasted Corn Chowder

A creamy chowder built on smoky roasted corn, potatoes, and crisp bacon.

Ingredients

• 6 ears corn, husked (or 4 cups corn kernels)
• 4 slices bacon, diced
• 2 tablespoons unsalted butter
• 1 onion, diced
• 2 stalks celery, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken stock
• 1 pound Yukon gold potatoes, diced
• 1 1/2 cups heavy cream

Kosher salt and freshly ground black pepper

• 2 tablespoons sliced scallions, for garnish

Directions

1. Roast or grill the corn until lightly charred, then cut the kernels off the cobs (about 4 cups).
2. In a large pot, cook the bacon over medium heat until crisp; remove and reserve, leaving the drippings.
3. Add the butter, onion, celery, bell pepper, and garlic to the pot and cook until softened, 6 minutes.
4. Stir in the flour and cook 2 minutes, then whisk in the stock. Add the potatoes and simmer until tender, about 15 minutes.
5. Stir in the roasted corn and cream and simmer 5 minutes. Season with salt and pepper.
6. For a thicker chowder, puree 2 cups and stir back in. Serve topped with the crisp bacon and scallions.

Notes

Adapted from Robert Irvine’s roasted corn chowder from his cookbook Impossible to Easy.