Roasted Corn Chowder Recipe
Roasted corn chowder, but vegan—because comfort should be creamy without dairy drama.
Sweet corn caramelizes in the oven, building smoky richness you’ll want to lick off the tray.
Potatoes join in, thickening the chowder with starchy love that makes it hearty and filling.
Onion, garlic, and celery provide the aromatic backbone every cozy soup dreams about.
Coconut milk swirls in, transforming everything into silky sunshine in a bowl.
Darling, this isn’t just chowder—it’s sweet, smoky, sassy comfort food perfect for lazy weekends, dinner guests, or hiding from your responsibilities.
Roasted Corn Chowder Recipe
A vegan roasted corn chowder—creamy, smoky, and sweet with fresh corn and cozy flavors.
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Toss corn with 1 tbsp olive oil, salt, and pepper. Roast 20 minutes until caramelized.
- Heat 2 tbsp olive oil in pot; sauté onion, garlic, celery, and carrots for 8 minutes.
- Add potatoes, roasted corn, broth, paprika, salt, and pepper. Simmer 20 minutes.
- Blend half the soup for creaminess.
- Stir in coconut milk and lemon juice.
- Garnish with parsley before serving.
Notes
Nutritional Values (per serving)
- Calories: 290
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 6g
Vitamins and Minerals (per serving)
- Vitamin C: 30%
- Vitamin A: 18%
- Potassium: 20%
- Iron: 12%
- Folate: 14%
Additional Notes/Tips
- Use frozen corn if fresh isn’t available—just roast it straight from frozen.
- Add chili flakes for a spicy twist.
- Top with crunchy tortilla strips for fun texture.
- Leftovers freeze beautifully for future cozy nights.
