When the weather warms up and the grill comes out, there’s nothing quite as delightful as a bowl of Smoked Corn Chowder. This comforting dish brings together the sweetness of smoked corn, creamy richness, and a dash of spice—all making for an unforgettable meal. Whether you’re hosting a backyard barbecue, enjoying a cozy family dinner, or simply craving something hearty and delicious, this chowder fits the bill perfectly. I can’t help but reminisce about the countless times I’ve made this recipe, always gathering family and friends around to savor its smoky goodness.
What makes this recipe special
Why make this recipe? The allure of Smoked Corn Chowder lies not only in its taste but also in its versatility. It’s a dish that’s quick to whip up on a weeknight yet special enough for a gathering. With its smoky flavor and creamy texture, it’s a true comfort food that appeals to all ages—kids and adults alike. Plus, using fresh corn in season means you’re getting the best flavors out there.
"This Smoked Corn Chowder is a game-changer! The smoky flavor combined with creamy deliciousness makes it one of my family’s favorites." — A happy home cook
Preparing Smoked Corn Chowder
The cooking process is straightforward and satisfying. Start by smoking the corn, which infuses it with a deep, savory flavor that sets this chowder apart. After smoking, it’s all about making a creamy roux, then simmering everything together until it melds beautifully. In just about an hour, you’ll have a delectable dish ready to go—perfect for any occasion.
What you’ll need
To whip up this delicious chowder, gather the following items:
- 6 ears fresh corn (or 4 cups frozen corn, thawed)
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon chopped fresh parsley (for garnish)
Feel free to substitute fresh corn with frozen corn if you’re pressed for time. Just make sure it’s thawed for the best texture.
