Roasted Corn Chowder

This smoky, hearty vegan chowder blends roasted corn with fresh veggies, chipotle spice, and a creamy finish — perfect for cozy nights.

Print Recipe

Prep Time 30

Cook Time 45

Total Time 1 15

Course Main, Soup

Cuisine American

Servings servings

Equipment

1 Large pot
1 Food processor or immersion blender
1 Whisk

Ingredients

6 cups roasted corn cut from 10–12 ears
1 tablespoon olive oil
2 cups onion chopped
0.5 cup celery diced
2 cloves garlic minced
2 jalapeño peppers chopped
32 oz chopped or whole tomatoes canned or fresh
1 cup carrots chopped
1 cup red bell pepper chopped
3 cups vegetable broth
2 cups raw potato diced
1 tablespoon dried oregano or ⅓ cup fresh
1 tablespoon parsley or ⅓ cup fresh
2 teaspoons salt
0.25 cup all-purpose flour
0.5 teaspoon black pepper
0.25 teaspoon chipotle pepper powder use up to 2 teaspoon for heat
2 cups soy milk
1 teaspoon vegan Worcestershire sauce optional

Instructions

Process carrots, red pepper, tomatoes, and half of the corn until smooth. Set aside.
Heat olive oil in a large pot. Sauté onion, celery, garlic, and jalapeños for about 10 minutes, stirring frequently.
Add oregano and parsley. Cook 2–3 minutes while stirring. Add broth, potatoes, and salt. Bring to a boil, then simmer uncovered for 20 minutes.
Add corn puree and remaining corn. Cook 10–20 minutes over moderate heat to prevent burning.
In a bowl, whisk flour, chipotle powder, and black pepper. Slowly whisk in soy milk and Worcestershire sauce.
Gradually add the milk mixture to the chowder while whisking. Stir and simmer for at least 15 minutes.

Notes

Garnish with cilantro, chives, jalapeños, vegan sour cream, hot sauce, crushed tortilla chips, or serve with cornbread. For a milder version, substitute smoked paprika for chipotle.

Keyword corn chowder, roasted corn soup, vegan chowder

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