Nothing beats a comforting bowl of soup on a chilly day, and this Wholesome Roasted Corn Chowder is just what you need. It’s rich, creamy, and full of flavor, thanks to the sweet roasted corn and a combination of hearty vegetables. This chowder is the perfect balance of healthy and satisfying, making it an ideal meal for any season. Whether served as a starter or a main dish, it’s sure to leave you craving more.
Why You’ll Love This Roasted Corn Chowder:
- Smoky Roasted Corn Flavor: Roasting the corn brings out its natural sweetness and adds a subtle smokiness to the chowder.
- Creamy and Hearty: A combination of coconut milk and vegetable broth creates a velvety texture that’s both creamy and light.
- Packed with Vegetables: Potatoes, onions, and celery round out this chowder, providing a nourishing and filling dish.
- Easy to Make: With simple ingredients and a few easy steps, this recipe comes together quickly.
Ingredients:
For the Chowder:
- 4 cups corn kernels (fresh, frozen, or roasted)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream, for a richer option)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon thyme (dried or fresh)
- Salt and pepper to taste
- Fresh parsley or chives, for garnish
Optional Add-Ins:
- 1/2 cup chopped bacon (for extra flavor)
- 1 tablespoon freshly squeezed lemon juice (to brighten the flavors)
- Red pepper flakes for a spicy kick
Instructions:
- Roast the Corn: Preheat your oven to 400°F (200°C). Spread the corn kernels on a baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, stirring halfway through, until the corn is golden and slightly caramelized. Set aside.
- Prepare the Soup Base: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and celery and cook for about 5-7 minutes, or until softened. Stir in the diced potatoes and cook for another 2 minutes.
- Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for about 10 minutes, or until the potatoes are tender.
- Blend the Chowder: Once the potatoes are tender, use an immersion blender to blend the soup until smooth, leaving some chunks of potatoes for texture. If you don’t have an immersion blender, you can transfer the soup in batches to a blender, but be sure to leave some chunks for a rustic feel.
- Finish the Chowder: Stir in the coconut milk, roasted corn, garlic powder, smoked paprika, thyme, and any optional add-ins like bacon or red pepper flakes. Let the soup simmer for another 5 minutes, allowing all the flavors to meld together.
- Adjust the Seasoning: Taste the chowder and add salt, pepper, or lemon juice as needed. Adjust the consistency by adding more broth if you prefer a thinner soup.
- Serve: Ladle the chowder into bowls and garnish with freshly chopped parsley or chives for a touch of color and freshness.
Tips for Perfect Chowder:
- For Extra Creaminess: If you prefer an ultra-creamy texture, you can add a few tablespoons of cream cheese or use full-fat coconut milk.
- Customize Your Veggies: Feel free to add more vegetables, like carrots or bell peppers, to make the chowder even heartier.
- Make Ahead: This chowder stores well in the refrigerator for up to 3 days and even tastes better the next day as the flavors continue to develop.
Nutritional Information (per serving):
- Calories: 250
- Protein: 5g
- Carbohydrates: 45g
- Fat: 8g
- Fiber: 6g
Conclusion:
This Wholesome Roasted Corn Chowder is a comforting and satisfying dish that combines the sweetness of roasted corn with a creamy, savory base. It’s a healthy and hearty meal that’s perfect for any time of year, whether you’re serving it on a cold winter day or enjoying it during a casual family dinner. So grab a bowl, and enjoy this delicious homemade soup that’s sure to warm your heart and soul!
