Oven-Roasted Corn and Bacon Chowder

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich and creamy chowder featuring roasted corn kernels, smoky bacon, and tender potatoes simmered in a flavorful broth. This american-inspired soups ready in about 60 minutes pairs (from about 4 ears) fresh corn kernels, chopped bacon strips, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Spread 3 cups fresh corn kernels evenly on a baking sheet and roast for 15 minutes until lightly browned and caramelized. Remove and set aside.
  2. Step 2: In a large Dutch oven over medium heat, cook 6 chopped bacon strips until crisp, about 6-8 minutes. Remove bacon with a slotted spoon and drain on paper towels, reserving bacon fat in the pot.
  3. Step 3: Add 3 tbsp unsalted butter to the bacon fat in the pot. Once melted, add 1 medium diced yellow onion and 2 diced celery stalks. Sauté for 5 minutes until softened and fragrant.
  4. Step 4: Stir in 3 tbsp all-purpose flour and cook for 2 minutes, whisking constantly to form a roux that will thicken the chowder.
  5. Step 5: Slowly whisk in 4 cups chicken broth, ensuring no lumps form. Add 3 diced russet potatoes, 1 tsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper.
  6. Step 6: Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until potatoes are tender.
  7. Step 7: Stir in the roasted corn kernels, 1 cup heavy cream, and reserved crispy bacon pieces. Simmer gently for 5 more minutes to blend flavors and heat through.
  8. Step 8: Adjust seasoning with remaining 1 tsp salt and 1/2 tsp black pepper. Garnish with 2 thinly sliced green onions before serving warm.

Frequently asked questions

How long does Oven-Roasted Corn and Bacon Chowder take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Roasted Corn and Bacon Chowder?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped bacon strips from drying out.

Can I substitute ingredients in Oven-Roasted Corn and Bacon Chowder?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Roasted Corn and Bacon Chowder for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Oven-Roasted Corn and Bacon Chowder?

American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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