Fire Roasted Corn Chowder Recipe

This past weekend, we had the pleasure of being part of the Amador Vintners Association’s Behind the Cellar Door event and catering at Terra d’Oro Winery. We’ve catered this event for 5 years now, and look forward to it each year. It’s a fun-filled weekend for wine lovers with delectable food pairings, educational seminars, hard-to-find wines, and live music in the beautiful Amador Wine Country area. This year we served a Fire Roasted Corn Chowder with chorizo crumbles for toppings, and it was a huge hit! We had a lot of people asking for the recipe, so we’re sharing it below.


1/4 cup olive oil
1/2 onion diced course
1/4 cup minced garlic
2 ribs of celery diced
1/2 diced red bell pepper
2 lbs fire roasted corn
4 cups vegetable stock
2 cups heavy cream
1/2 cup shredded jack & cheddar cheese blend
1 bunch chopped cilantro
Salt & pepper to taste
3/4 cup cornstarch


Saute onion, garlic, celery & bell pepper in olive oil until onions are translucent.
Add corn and saute for another 5-7 minutes. Add vegetable stock & heavy
cream and bring to a boil for 5 minutes. Add cilantro, cheese & salt & pepper to taste.

As soup is boiling, mix cornstarch with 1 1/4 cup cold water. Add slowly and stir until desired thickness. Once thickened, scoop into a bowl, add cooked Mexican chorizo, and finish with crispy corn tortilla chips. Pair with a nice glass of Terra d’Oro Chenin Blanc & Viognier Blend.

Looking for a caterer for your next event? Contact us to find out how we can help!

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