Roasted Corn Chowder with Ham & Bacon

Alison Cowell


I was on vacation in Napa Valley a couple of weeks ago and had a wonderful corn chowder at a restaurant in downtown Napa. Since the cool weather is upon us, I decided to try my hand at my own version. I rarely measure ingredients when I cook, so I hope my guess-ta-ments here are close to what I used! My husband thought it was pretty tasty and I hope you do as well!


★★★★★ 1 vote

1 Hr 15 Min
1 Hr


Add to Grocery List

ears corn on the cob- roasted/grilled
1/2 medium
yellow onion- diced
yukon gold potatoes- cut into 1/2" cubes
smoked ham hock
4 slice
1 c
mushrooms- rough chopped (optional)
1 tsp
minced garlic
1 tsp
dried rosemary
1 tsp
dried sage
3-4 Tbsp
chopped fresh parsely
1 c
dry white wine (optional)
32 oz
carton of low sodium chicken broth
1 c
half and half (may substitute milk or fat free half and half
1-2 Tbsp
1-2 Tbsp
olive oil, extra virgin
1-2 Tbsp
butter or margarine
salt and pepper

How to Make Roasted Corn Chowder with Ham & Bacon


  • 1Heat grill to medium high. Husk corn and brush ears with olive oil, sprinkle with salt and pepper. Roast corn directly on grill about 30-40 minutes, turning several times during cooking. Let cool and cut corn from cob. In lieu of roasting corn, you can cut corn from cobs and sauté in a skillet until carmelized. You may also use frozen corn. Thaw corn and pat dry to remove moisture before sautéing. A cast iron skillet with a bit of olive oil works best for carmelizing (this will bring out a sweet, smoky flavor in the corn).
  • 2Meanwhile, heat a large soup pot on medium high heat, dice and sauté bacon until crisp. Drain bacon on a paper towel. Leave about 1-2 teaspoons of bacon drippings in the pot.
  • 3Add a tablespoon or so of olive oil and about the same of butter or margarine. Sauté onions until translucent. Add potatoes, mushrooms, garlic, rosemary, sage, and about 1 tsp each of salt and pepper. Stir and cook this mixture to coat vegetables with bacon flavor and seasonings, about 5 minutes.
  • 4Add wine to deglaze the pot then add chicken broth, ham hock, and diced ham. Bring to a boil, reduce heat and let simmer until potatoes are softened but still firm, about 15-20 minutes.
  • 5At this point, you can either continue with the recipe or remove from heat and finish up when you are about ready to serve. I think it tastes better if you let it sit for a while to let the flavors come out.
  • 6To finish up the recipe, remove ham hock, return to medium high heat and add corn. Stir cornstarch into half and half to dissolve and add to pot. Stir frequently until just boiling. Remove from heat and stir in bacon and parsley. Add additional salt or pepper if needed. You can also remove the small amount of meat from the ham hock and add this to the pot.
  • 7Serve with a warm flaky biscuit or focaccia bread and enjoy!

Printable Recipe Card

About Roasted Corn Chowder with Ham & Bacon

Course/Dish: Soups, Chowders
Hashtags: #corn, #ham, #chowder

Leave a Comment

9 Satisfying Soup Recipes For Tonight's Dinner

9 Satisfying Soup Recipes for Tonight's Dinner

Kitchen Crew @JustaPinch

Add homemade soup to your weekly winter menu. Here are 9 satisfying soup recipes perfect for tonight's dinner.

14 Comforting Crock Pot Soup Recipes

14 Comforting Crock Pot Soup Recipes

Kitchen Crew @JustaPinch

There’s no better way to warm up on a chilly night than with a delicious cup of soup! Especially when your crock pot does all the work. Check out these...

Satisfying Soup Recipes To Warm Your Belly

Satisfying Soup Recipes to Warm Your Belly

Kitchen Crew

It's been cold. Actually, I'm not sure cold is the right word. Frigid may be more appropriate. While the temperature typically dips where I live in the winter, this is...