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Roasted Corn Chowder

1 Hour
6 People
A blue bowl of roasted corn chowder.


2/3 cup fresh or frozen corn
2 1/2 tsp canola oil
1 Tbsp minced garlic
1/3 cup chopped yellow onion
2 tsp minced jalapeño pepper
1/4 cup chopped green chilies
1 Tbsp chopped fresh cilantro
1 1/4tsp chopped oregano leaves
1 1/4 tsp ground dried basil
1/4 tsp dried red pepper flakes
1 1/4tsp chili powder
2 1/2 tsp ground cumin
1 2/3 cups water
3 cups cream corn

Tip: When choosing cream corn, look for a brand using wholesome ingredients, those without added fat, partially-hydrogenated oils or additives and preservatives.


  1. Preheat oven to 375F. Lightly coat a sheet pan with canola oil spray.

  2. Spread corn evenly over sheet pan. Roast in oven for 5 to 10 minutes.

  3. In a large saucepan, heat canola oil over medium heat. Add roasted corn, garlic,onions, jalapeño and green chili and cook until onions are translucent. Add cilantro and oregano and sauté briefly. Add dry herbs and spices and sauté for 30 more seconds.

  4. Add water and cream corn and cook over medium-low heat for 30 to 45 minutes. Cool. Transfer to a blender container and puree until smooth.


Calories 150
Protein 3g
Sodium 308mg
Carbohydrates 33g
Fat 3g
Fiber 1g
Cholesterol 0mg
Servings 6 (6 oz ea.)