roasted corn chowder

corn chowder_hot for food

What better time to bust out the corn recipes than SUMMER?! It’s time to step out into the sunshine and get grilling! Yes, the summer months mean it’s getting warm outside. So I realize a hot soup might not be the first thing you’d think of slurping up. But I don’t care about the rules! I’ll eat ice cream in the winter and soup in the summer if I crave it. And trust me when I say, this roasted corn chowder is so damn tasty you won’t care what season it is. It’s delish all year round! 

I’m personally a fan of chunky soup, so this roasted corn chowder is loaded with corn and veggies just the way I like it. It’s packed with nutrients and flavor from the added onion, carrots, celery, and spinach! Tasty AND good for ya? You bet it’s doable when you’re in the hot for food kitchen, y’all! 

This is the perfect recipe if you’ve got grilled corn on the cob laying around from your summer BBQ’ing! If you’re looking for a tasty way to prep that check out this recipe. It’s a super simple way to get your cobs roasted to perfection and corn chowder-ready.

vegan corn chowder hot for food

If you’re looking for the coconut lime cream corn cob recipe from the video below, get it here

corn chowder_hot for food
4.58 from 14 votes
Print Recipe

roasted corn chowder

This creamy corn chowder will warm you up and excite your taste buds!

Course Main Course, Soup
Cuisine American
Keyword corn, corn chowder, roasted corn, soups, vegan chowder
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 to 6
Author Lauren Toyota


  • 1/2 C raw cashews, soaked for 20 minutes in hot water
  • 1/2 C water
  • 1 C roasted corn kernels
  • 2 tbsp vegetable oil
  • 1 C finely chopped yellow onion
  • 2 garlic cloves, minced
  • 1 C finely chopped carrots
  • 1 C finely chopped celery
  • 1 tbsp fresh thyme
  • 1/2 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 4 C low-sodium vegetable stock
  • 1 1/2 C roasted corn kernels
  • 4 C baby spinach leaves


  1. Drain and rinse soaked cashews. Place in a high-powered blender along with a 1/2 cup of water and the 1 cup of roasted corn kernels. Blend until smooth and set aside.

  2. In a large pot, sauté the yellow onion in 2 tablespoons of vegetable oil over medium heat for 2 to 3 minutes, stirring frequently with a wooden spoon until soft. Stir in minced garlic and cook for another minute. Then toss in celery and carrots and sauté for another 5 to 6 minutes until everything is soft and has started to release moisture.

  3. Add in the thyme, smoked paprika, and chili powder and sauté for another 1 to 2 minutes while the herbs and spices become fragrant. Add in sea salt and ground black pepper plus 2 cups of low-sodium vegetable stock and stir to combine. Simmer this mixture for 8 minutes.

  4. Add in all the cashew cream you blended earlier, 2 more cups of low-sodium vegetable stock and the remaining 1 1/2 cups of roasted corn kernels. Simmer on medium for 15 minutes or until a light bubbling occurs. Then fold in 4 cups of spinach leaves and simmer on low for another 10 minutes to allow the flavors to combine and ensure you don't over cook the spinach!

Recipe Notes

This recipe uses about 4 barbecued cobs of corn from this recipe.

you might also like

19 thoughts on “roasted corn chowder”

  1. Kimberley Burfoot

    If I made this again, I would skip the onion or reduce & mince it. The sliced onions changed the texture in an unwelcome way.
    My omni husband loved it and I’m sure he will ask for it again. My clean eating 10 year old had to put ketchup on it 😀
    I thought the sauce was great since its oil free. While it doesn’t remind me of the boxed process garbage I used to eat, it was tasty in its own right.
    Thanks for the recipe!

  2. This turned out so well! The flavors were rich and the texture indulgent. My husband loved it. I omitted celery bc I didn’t have any, and added about 10 slices of pickled jalapeño slices from a jar when I added the carrots. The jalapeño flavor went very nicely with the corn. Will definitely make again. Thanks, Lauren – I love so many of your recipes. Another great savory recipe that feels like comfort food…yum!

    1. I LOVE your descriptive words! THANK YOU so much and happy you loved it. Yes adding jalapenos its a great idea!

  3. Lauren!! I didnt realize I needed soaked cashews and I wont be able to prep them in time. Is there anything thing I can do to soak them faster or can I replace it for something else?

    1. I would just make a mayo based sauce with vegan mayo – vegenaise. Add lime and seasonings. NO need for coconut milk! Thin out with non-dairy milk or water!

  4. It was quite tasty but a little too spicy for my liking. It had a good consistency and the veggies were yummy. I’m a new cook and am wondering which spices to reduce and by how much for next time?

    1. its the chili powder, and some brands are hotter then others. So reduce it to half or to your taste. You can also reduce the ground black pepper

  5. if you’re reading this, please make this soup! it’s so good. my omni family loves it and you can’t even tell the creamy chowder is made out of cashews! i normally use frozen corn (either regular or roasted) because it’s easier, just defrost it with warm water. comes out great every time (:

  6. 3/5 including possible user error. I may have done something wrong… I have a Vitamix, but don’t use it with cashews much. I halved the recipe and maybe there wasn’t enough in the blender for it to properly blend the cashews to a cream because even after running for a long time and scraping down the sides a few times, it still turned out grainy. Also I could definitely taste the cashews. May remake with ripple half and half or something.

    1. yea that IS the trick with a vitamix. The canister it comes with is so large you have to be blending a lot of stuff. I recommend buying the smaller container – I think its 64 oz? I use that one all the time in my videos, if you’ve seen, so it’s better for most of my sauce, soup etc. recipes.

  7. I made the version of this from the most recent Hot for Food cookbook. It’s more labor intensive than my previous go-to favorite corn chowder recipe, and about three-fourths through the process, I was feeling pretty sure that it wouldn’t be worth the extra effort. Spoiler alert: it was. It’s so good, I’m mad about it.

  8. Can this be made the day or morning ahead? I’m maki g it for guests and would prefer to be just re-heating when they walk in the door.

    1. yup it can! You might want to dilute a little more when reheating as it gets a bit thicker. But that’s personal preference!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.



EAT IT by hot for food is my new members-only blog with exclusive recipes, video tutorials, and live cook-alongs as well as BIG member giveaways. DON’T MISS OUT!

By entering your information below you’ll also receive an invite to the cookbook digital launch event in 2021. There’s also a chance that hot for food will have more pre-order gifts that you’ll be eligible to win by random draw. You’ll receive periodic emails about these offers.
[forminator_form id="15827"]