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+ servings

Roasted Corn Chowder

Summery chowder recipe using sweet roasted corn (VEGAN substitutes as well!)
5 from 1 vote
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Servings: 6 people
Author: Sara Ayesh


  • 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 teaspoon salt
  • 1 teaspoon pepper
  • 1 large russet potato peeled and diced
  • 2 stalks celery diced
  • ½ white onion diced
  • 1 tablespoon olive oil
  • 1 tablespoon cumin
  • 1 teaspoon 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


  • 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!


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