Recipe courtesy of Michael Lomonaco

Roasted Corn Chowder with Country Cheddar Cheese

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  • Level: Easy
  • Yield: 8 to 10 servings
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6 ears fresh sweet corn, brushed lightly with butter and grilled or broiled until toasted on all sides (about 3 cups cut corn)

2 tablespoons unsalted butter

1 large onion, peeled and diced (about 1 cup)

2 celery stalks, diced

1 leek, split, cleaned and diced

1 large sweet red pepper, diced

2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

2 quarts chicken stock

8 ounces white or yellow cheddar cheese, preferable extra-sharp, grated


  1. Cut the roasted corn off of their cobs, reserving the cobs. Melt the butter in a large, heavy-bottomed soup pot. Add the corn, the diced vegetables and the seasoning and saute until the vegetables are soft but not browned. Add the chicken stock. Bring to a boil, then reduce to a simmer and add the reserved corn cobs. Cook 40 to 45 minutes, remove the cobs and stir in the grated cheese. Serve immediately.;