Roasted Summer Corn Chowder
Put that sweet corn to good use in this delicious and really easy Roasted Summer Corn Chowder.
Yield: 8
Calories: 253kcal
Ingredients
- 2 Tbsp. olive oil separated
- 5 cups corn either fresh and cut from the cob or frozen
- 1 cup plant-based milk
- 1 medium yellow onion diced
- 2 jalapeño peppers seeded and diced
- 1 zucchini cut into 1/2-inch pieces
- 1 pound yellow potatoes cut into 1/2-inch pieces
- 1 cup vegetable broth
- 1 Tbsp. thyme
- 1 tsp. paprika
- salt and pepper to taste
Instructions
- Heat 1 tablespoon of oil in a skillet over medium heat. Add corn and allow to cook until it starts to brown, turning every few minutes (this should take about 10 minutes total). If you're using ears of corn, cut the kernels from the cob when done cooking.
- Add four cups of corn and plant-based milk to a blender. Blend until almost smooth. Set mixture aside.
- In a Dutch oven or soup pot, heat second tablespoon of oil. Add onion and jalapeño peppers. Cook until they start to soften, about five minutes. Add remaining ingredients and corn/milk mixture. Stir to combine.
- Bring the soup just to a boil. Reduce heat to a simmer and cover. Let cook until potatoes are soft, about 15 minutes. Serve with chives, cilantro or your favorite garnish.
Notes
You can make this recipe oil-free by using additional vegetable broth when cooking the corn, onions and peppers.
Nutrition
Serving: 1cup | Calories: 253kcal