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Roasted Corn Chowder Recipe

A vegan roasted corn chowder—creamy, smoky, and sweet with fresh corn and cozy flavors.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • Fresh corn: 4 ears kernels removed
  • Olive oil: 3 tbsp
  • Onion: 1 large diced
  • Garlic: 4 cloves minced
  • Celery: 2 stalks chopped
  • Carrots: 2 medium diced
  • Potatoes: 2 medium peeled and cubed
  • Vegetable broth: 4 cups
  • Coconut milk: 1 cup
  • Smoked paprika: 1/2 tsp
  • Salt: 1 tsp
  • Black pepper: 1/2 tsp
  • Lemon juice: 1 tbsp
  • Fresh parsley: 2 tbsp chopped

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss corn with 1 tbsp olive oil, salt, and pepper. Roast 20 minutes until caramelized.
  3. Heat 2 tbsp olive oil in pot; sauté onion, garlic, celery, and carrots for 8 minutes.
  4. Add potatoes, roasted corn, broth, paprika, salt, and pepper. Simmer 20 minutes.
  5. Blend half the soup for creaminess.
  6. Stir in coconut milk and lemon juice.
  7. 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.