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Now that you have your ingredients ready, let’s move on to the preparation process. This chowder comes together in a few simple steps, and the aroma that fills your kitchen will have everyone gathering around.

Creamy Roasted Corn Chowder

Warm up this autumn with a delicious bowl of Creamy Roasted Corn Chowder Delight. This comforting recipe combines fresh corn, crispy bacon, and tender potatoes to create a rich, creamy soup that will transport you back to cozy moments at your favorite café. Perfect for chilly evenings, it's easy to make and customizable to suit your taste. Gather your ingredients and savor the comforting flavors that will bring joy to your kitchen and warmth to your heart.
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Ingredients
  

4 cups fresh corn kernels (approximately 6 ears of corn)

4 slices of bacon, diced

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium potatoes, peeled and diced

4 cups vegetable or chicken stock

1 cup heavy cream

1 tsp smoked paprika

1 tsp thyme (can use fresh or dried)

Salt and pepper to taste

2 tbsp olive oil

Fresh chives or parsley for garnish

Instructions
 

Roast the Corn:

    - Preheat your oven to 400°F (200°C). On a large baking sheet, spread out the corn kernels evenly. Drizzle with 1 tablespoon of olive oil and toss to ensure all kernels are well-coated. Season lightly with salt and pepper.

      - Roast in the oven for 20-25 minutes. Stir the corn halfway through the cooking time to promote even charring. The corn should become slightly charred and golden. Remove from the oven and set aside.

        Cook the Bacon:

          - In a large pot, over medium heat, add the diced bacon. Cook until crispy and golden, about 5-7 minutes. Once crispy, use a slotted spoon to transfer the bacon onto a paper towel-lined plate to absorb excess grease. Leave about 1 tablespoon of bacon fat in the pot for flavor.

            Sauté Aromatics:

              - In the same pot with the remaining bacon fat, add the finely chopped onion. Cook for about 4-5 minutes until the onion is softened and translucent. Add the minced garlic and sauté for an additional minute, until fragrant.

                Add Potatoes and Stock:

                  - Stir the diced potatoes into the pot, along with the roasted corn (reserve a small handful for garnishing later), vegetable or chicken stock, smoked paprika, thyme, and a pinch of salt and pepper. Bring this mixture to a boil, then reduce the heat and let it simmer for approximately 15-20 minutes, or until the potatoes are tender.

                    Blend the Chowder:

                      - Once the potatoes are tender, use an immersion blender to puree the chowder to your preferred creaminess. For a chunkier texture, blend only half of the mixture, keeping some potato lumps intact. If using a traditional blender, transfer the mixture in batches with caution.

                        Add Cream and Bacon:

                          - Stir the heavy cream and the reserved crispy bacon into the chowder. Gently heat the mixture on low for about 5 minutes, allowing all the flavors to meld together. Taste and adjust the seasoning as needed.

                            Serve:

                              - Ladle the creamy chowder into bowls. Garnish each serving with the reserved roasted corn, a sprinkle of freshly chopped chives or parsley, and an additional dash of smoked paprika for visual appeal.

                                Prep Time, Total Time, Servings:

                                  15 minutes | 50 minutes | 6 servings

                                    Presentation Tips: For an elegant touch, serve the chowder in wide, shallow bowls. Add a swirl of cream on top along with a few whole roasted corn kernels, and finish with a sprinkle of fresh herbs. Enjoy!