Roasted Sweet Corn Chowder

A silky, sweet, and indulgent corn chowder for the last of those chilly Spring nights


  • 18 ears Sunshine Sweet corn, with husks, divided
  • 3/4 cup peanut oil
  • 24 ounces (2-½ cups) finely diced onion
  • 8 ounces (1 cup) finely diced celery
  • 4 ounces (½ cup) finely diced carrot
  • 1-1/2 ounces (¼ cup) Finely chopped jalapeños
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons chopped fresh sage leaves
  • Salt to taste
  • Ground black pepper to taste
  • 6 ounces (about 1 cup) sweet red bell pepper, cut in brunoise


  1. Preheat grill or broiler. Grill or broil corn until blackened on all sides; cool; remove husks and silks. Cut 4 of the ears into 24 (1-inch) rounds; reserve for garnish. Remove kernels from the remaining 14 ears (makes about 3-½ pounds or 2-½ quarts); break cobs in halves and reserve.
  2. In a large stockpot, over medium heat, heat oil. Add onions, celery and carrot; cook until tender but not browned, about 10 minutes.
  3. Stir in jalapeño, thyme, sage, salt and pepper; cook and stir for 2 minutes. Add reserved cobs and 2 quarts water. Raise heat to high, cover and bring to a boil. Reduce heat; simmer until flavors are well blended, about 45 minutes. Remove and discard cobs. Add 3 pounds of the kernels and simmer for 10 minutes longer.
  4. Remove pot from heat. Using an immersion blender, puree soup. Add remaining corn kernels; adjust seasonings.
  5. To plate: Spoon into soup bowls. Garnish each portion with 2 of the reserved corn wheels and, if desired, with a dollup of sour cream or crème fraiche; sprinkle with bell pepper.

Number of Servings: 12 portions (about 3-½ quarts)

Additional Information:
Diet Type: Vegetarian