Roasted Corn Chowder

vegan roasted corn chowder

Do you know what the best therapy is? Cooking and dancing in the kitchen. To good music. I keep contemplating throwing down a playlist for you guys when I do posts, but I just haven’t had time.

As I was working on this recipe I had a sweet station going which was playing everything from the Gorillaz, to Johnny Cash, to Daft Punk. Heck yes, Daft Punk.

So I’ve become rather good at interpretive dance and yes, the Robot. Like, so good at The Robot by now. I know you’re hoping for me to post pictures or maybe even video of my sweet dance moves but I’m sorry to disappoint you. I have none of that. When I’m totally famous later, I wouldn’t want any incriminating photos or video of my goofy dance moves, you see. Something like that could totally destroy a budding career in food television. (In my dreams!)

Okay anyway. Focus Megs. My point is that dancing wildly in my kitchen while cooking tasty food de-stresses me.

I’ve got a confession to make. I’m burning out a bit here. I took a job in August. I love it. I didn’t think I would like being back to work and though it’s been a bit of an adjustment I really do love it. The work is fun, the people are great, and I enjoy what I do.

I also still do a fair bit of work for our plumbing business.

And then there’s this blog. Which I spent a LOT of time working on and which I love the greatest of all.

So what does this all mean? Sometimes I come home and don’t know what to cook for supper. Sometimes I come home and don’t feel like cooking supper. Sometimes I don’t cook enough supper to make leftovers for lunches the next day. Really, what this means is that I’m not so great at juggling this lifestyle. I am learning how to make it work. To help me along I’ve been relying on soup. Soup, soup, soup.

vegan roasted corn chowder

Are you getting sick of seeing me post soup recipes? I think Levi is sick of eating soup, despite his requesting this one. He knows better than to complain. So just be patient with me okay? I promise it won’t always be about soup. And besides, it is soup season, no?

So, like I said Levi requested this one. He asked for a corn and potato chowder. I found a bunch of different corn chowder recipes online. I remembered my mom’s too. They’re all basically the same. But I wanted to do something just a bit different with the corn before putting it into the chowder. So I figured roasting it would give it a really nice sweetness that I could play off of. Yes, I was rather pleased with myself.

roasted corn

roasted corn in chowder

green onions in corn chowder

Roasted Corn Chowder
 
Prep time
Cook time
Total time
 
Roasting corn kernels – fresh or frozen – brings a nice sweetness to balance a rich and creamy soup.
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 3 cups corn kernels
  • 1 tablespoon olive oil
  • 2 tablespoons vegan margarine
  • 2 ribs celery, chopped
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon dried thyme
  • 1½ tablespoons gluten-free all-purpose flour
  • 3½ cups non-dairy milk (almond, hemp, soy, etc)
  • 1 large potato, peeled and diced
  • 4 stalks green onion, minced
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper. Spread out corn kernels and drizzle with olive oil. Place in heated oven and bake about 20 minutes if fresh, 30 minutes if frozen, until corn kernels begin to caramelize just slightly. Stir half way through roasting. Don’t overdo it.
  3. Meanwhile, heat vegan margarine in a large soup pot over medium heat.
  4. Saute onion, celery, garlic and dried thyme until the onion and celery begin to soften, about 5 minutes.
  5. Sprinkle gluten free flour over sauteed vegetables. Stir together for a few minutes.
  6. Add non-dairy milk and diced potato to the soup, stirring continuously to avoid sticking. Reduce heat to medium-low. Cook soup about 10-15 more minutes, stirring, until potato is tender.
  7. Stir in roasted corn, green onion, and salt and pepper.

 

roasted corn chowder

Yup, this was super good. I wish I made more. It serves 4 people. Or two really hungry us’es and lunch for us the next day.

Some things to keep in mind about cream soups. You don’t want to overly boil this soup. It may not contain dairy milk but it still shouldn’t be a heavy rolling boil. It should be a slow simmer once you’ve added the milk.

I wouldn’t think this soup freezes well. I don’t quite know because it didn’t last. Most cream soups don’t usually freeze well, do they? I seem to think not. So probably the same goes for this one. I dunno. I’m not an expert or anything.

I just had a thought. I wonder what my neighbors think of me dancing like a crazy woman. I hope they think I’m loving life, enjoying good music, and creating amazing food. With a smile on my face and the stress lifting off my shoulders.

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19 Responses to “Roasted Corn Chowder”

  1. Karen
    October 9, 2012 at 10:06 am #

    My secret…… I bbq the corn! Same principle as roasted…. just a bit smokier.

    • October 9, 2012 at 10:26 am #

      I love your idea Karen! This soup would be a great way to use up any leftover corn from a BBQ.

  2. Tiina
    October 9, 2012 at 4:02 pm #

    thanks for the inspiration! I’m in the process of making this as I type. But I’m carmelizing the corn in vegan butter on the stove top over low heat. I have to leave out the potato [gluten-free, vegan AND no -nightsades? REALLY? Really.]

  3. Tiina
    October 9, 2012 at 4:51 pm #

    okay – just finished cooking. Cauliflower instead of potato – and ginger and cinnamon as spices [anti-inflammatory soup!] Yummy.

    • October 9, 2012 at 6:25 pm #

      Wow this sounds like an amazing version of this soup. Thanks for sharing your tweaks Tiina! :) I’m going to try them out myself next time.

  4. October 10, 2012 at 5:13 am #

    Looks amazing! I love adding liquid smoke to my corn recipes, something about smokiness combined with the sweetness of the corn. I definitely want to try this recipe with a little thrown it :)

    • October 10, 2012 at 8:31 am #

      I’ve never used liquid smoke in my life! Honestly, always been intimidated of it. I think I might have to give it a try now Gabby. Thanks for the suggestion.

  5. October 11, 2012 at 9:36 pm #

    My hubby bought liquid smoke to use in making our homemade BBQ sauces. So yummy. Mmmm, must make this soup.

  6. Grae
    October 15, 2012 at 9:56 am #

    Megan, looks awesome as usual! Will be making today, adding broccoli, peas and probably a little daiya for more of a veggie (slightly cheesy) chowder- and keep the soup recipes coming- how could we get sick of them, you are awesome!!

    • October 15, 2012 at 6:31 pm #

      Broccoli cheddar chowder. Heck yes! Brilliant. I’m glad you’re not sick of soup recipes yet … there’s more in the queue. Haha.

  7. Julie
    October 27, 2012 at 6:08 pm #

    I made this today and it is my new favorite soup. I did not have any thyme and substituted savory and used almond milk. Delish.

    • October 28, 2012 at 10:24 pm #

      Yay! So happy you enjoyed this soup Julie. Love the idea of savory in this soup. Yum. :)

      • Julie
        November 3, 2012 at 10:58 am #

        I linked this recipe to my facebook page along with my pictures and people were all over it. Vegans and non vegans alike.

        • November 3, 2012 at 2:14 pm #

          Love hearing stuff like this! Awesome. :) Thanks for sharing.

  8. Katie Hignight
    November 4, 2012 at 7:19 pm #

    I do actually freeze cream soups! It has always worked fine for me. =)

    • November 4, 2012 at 9:16 pm #

      Good to know Katie! I just made a batch of corn chowder tonight for the upcoming week and I’m going to test out freezing a couple portions and see how it goes.

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