Meatless Monday Roasted Corn Chowder
Secret Ingredient - Roasted Corn I welcome when folks share recipes that follow my new Meatless Rules. This recipe was shared by Joe a regular attendee of my Meatless Monday’s classes. This Chowder follows a trend I have been keeping...
I welcome when folks share recipes that follow my new Meatless Rules. This recipe was shared by Joe a regular attendee of my Meatless Monday’s classes. This Chowder follows a trend I have been keeping in the secrets of roasting. To add a punch of flavor, I am a big fan of this cooking technique. I have taken my cooking knowledge, many cookbooks and ideas and have worked to make recipes healthier by using different techniques, and healthier ingredients for even better results. This recipe, originally shared on the Gluten Free Vegan, also credits EasyRecipe.
Joe suggested some Jalapeno Corn Bread on the side with maybe a salad and we can call this another Meatless Monday Success.
The weather has chilled it is time for Soups and Chowders!
Roasted Corn Chowder
- 3 cups corn kernels. ( I have the benefit of having a Trader Joe’s near the house that stocks a Frozen Roasted Corn that has become a staple in my kitchen. You can also roast in the oven. See directions below). Another recipe suggestion is to add a second bag of corn to this soup.
- 1 tablespoon olive oil
- 2 tablespoons vegan margarine, or butter or olive oil
- 2 ribs celery, chopped
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 teaspoon dried thyme
- 1½ tablespoons gluten-free all-purpose flour, or all-purpose flour
- 3½ cups non-dairy milk (almond, hemp, soy, etc)
- 1 large potato, peeled and diced
- 4 stalks green onion, minced
- salt and pepper, to taste
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper. Spread out corn kernels and drizzle with olive oil. Place in heated oven and bake about 20 minutes if fresh, 30 minutes if frozen, until corn kernels begin to caramelize just slightly. Stir half way through roasting. Don't overdo it.
- Meanwhile, heat vegan margarine in a large soup pot over medium heat.
- Saute onion, celery, garlic and dried thyme until the onion and celery begin to soften, about 5 minutes.
- Sprinkle gluten free flour over sauteed vegetables. Stir together for a few minutes.
- Add non-dairy milk and diced potato to the soup, stirring continuously to avoid sticking. Reduce heat to medium-low. Cook soup about 10-15 more minutes, stirring, until potato is tender.
- Stir in roasted corn, green onion, and salt and pepper.
- Make this at least a day-ahead for the best results of blending the flavors.
- Serving suggestion, add some Jalapeno Corn Bread to complete this meal.
Some notes from the original author:
***Some things to keep in mind about cream soups. You don’t want to overly boil this soup. It may not contain dairy milk but it still shouldn’t be a heavy rolling boil. It should be a slow simmer once you’ve added the milk.
***I wouldn’t think this soup freezes well as most cream soups don’t usually freeze well.
Joe made some adaptations to this recipe too. He pureed this soup in a food processor and then added another pound of frozen corn to create the creamy texture without the cream, but the full-bodied corn taste!
What is your favorite Soup/Chowder or Stew now that the weather has begun to chill?