Roasted Corn Chowder

Just because warmer weather is around the corner doesn’t mean we can’t still enjoy our soups! Why not feature one of Summer’s most abundant ingredients, corn, and make it the star of the meal!? This Roasted Corn Chowder does not only that, but we’re keepin’ it light and fresh by using plain greek yogurt for some tang instead of heavy cream. I've also included recipe suggestions for a vegan corn chowder option as well!

How to Roast Corn

If you’d like to take a shot at roasting your own corn, it’s easy! Just take your corn, husk and all, trim it of excess corn silk and stringy husk. Preheat your oven to 400 and roast for 30 minutes. Tender and juicy corn awaits you after you peel back the husk.

If you don’t fancy roasting your own corn, frozen roasted corn is easy to come by these days. It gives a deeper, sweeter flavor and pairs really well with the creamy cashew base. You will need a few ingredients for this easy Summer chowder including corn, greek yogurt, potato, and veggie broth! To add to the creaminess, after the potatoes became tender, I transfered this soup to a food processor  and gave it a good spin for 1 minute on high. It blended to creamy perfection! 

Best Way To Blend Soup

If you don’t have a food processor you can definitely use a high speed blender or even an immersion blender. Just remember to hold a towel over the opening of your blender so the hot air can escape. Otherwise you are going to end up with hot chowder all over the kitchen. 

The yogurt adds undeniable body and creaminess to this corn chowder. It’s the key to keeping it light and healthy and also gives it fantastic flavor! Just 1 cup of it in the blender with the soup and nobody would even suspect it! This chowder goes very well with Mexican flavors, so we’ve topped it off with some bright cilantro, spicy jalapeno, and green onion. Enjoy at your next back porch dinner! 

How To make vegan corn chowder

Here is an amazing substitute for a VEGAN corn chowder! Looking to cut out the dairy? No problem. I've also made this soup using JOI Cashew Base instead of the yogurt. It was just as amazing and you would never guess it is dairy free! It makes the creamiest sub for yogurt and really you won't even miss it!

Roasted Corn Chowder Ingredients

• 1 bag (10 oz) frozen fire roasted corn, if you can’t find roasted regular is fine!
• 4 cups veggie broth
• 2 cups water
• 2 tsp salt
• 1 tsp pepper
• 1 large russet potato peeled and diced
• 2 stalks celery, diced 
• ½ white onion, diced
• 1 tablespoon olive oil
• 1 tablespoon cumin
• 1 tsp cayenne pepper (can omit for no spice) 
• ¼ jalapeno 
• 1 tablespoon garlic powder
• 1/2 cup shredded cheddar cheese (omit for vegan option)
• 1 cup plain greek yogurt  (make this vegan by subbing in 2 Tablespoons JOI Cashew Base! )

Instructions

1. In a large pot, heat olive oil over medium - high heat and saute the onion for 2-4 minutes. 
2. Add in veggie broth, potato, ½ the bag of corn, jalapeno, celery, salt, pepper, cumin, cayenne, garlic powder.
3. Bring to a simmer and let it bubble until the potato is tender. About 15 minutes.
4. Carefully transfer to a blender and add the yogurt. Blend on high for 1 minute or more until it is CREAMY!
5. Return back to the pot and add in the other half of the corn. Stir in cheddar cheese and top with green onion, cilantro, and jalapeno!

Looking for more soup recipes?

• Loaded Veggie Soup
• 20 Minute Taco Soup
• White Chicken Chili

Roasted Corn Chowder

Summery chowder recipe using sweet roasted corn (VEGAN substitutes as well!)

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Servings: 6 people

Ingredients

• 1 bag 10 oz frozen fire roasted corn, if you can’t find roasted regular is fine!
• 4 cups veggie broth
• 2 cups water
• 2 tsp salt
• 1 tsp pepper
• 1 large russet potato peeled and diced
• 2 stalks celery diced
• ½ white onion diced
• 1 tablespoon olive oil
• 1 tablespoon cumin
• 1 tsp cayenne pepper can omit for no spice
• ¼ jalapeno
• 1 tablespoon garlic powder
• 1 cup plain greek yogurt OR 2 Tablespoons JOI Cashew Base for Vegan option
• 1 cup shredded cheddar cheese

Instructions

• In a large pot, heat olive oil over medium - high heat and saute the onion for 2-4 minutes.
• Add in veggie broth, potato, ½ the bag of corn, jalapeno, celery, salt, pepper, cumin, cayenne, garlic powder.
• Bring to a simmer and let it bubble until the potato is tender. About 15 minutes.
• Carefully transfer to a blender and add the yogurt or Cashew Base. Blend on high for 1 minute or more until it is CREAMY!
• Return back to the pot and add in the other half of the corn and stir in cheese Top with green onion, cilantro, and jalapeno!

Notes

The vegan option is absolutely delicious and you won't even miss the dairy!