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roasted corn chowder

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

corn chowder
4.15 from 7 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

Ingredients

  • 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

Instructions

  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.

15 comments

  • Kimberley Burfoot 4 years ago

    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!

    • Kimberley Burfoot 4 years ago

      Lol this was supposed to go on a different recipe. Time for bed or coffee!

  • Mimi 3 years ago

    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!

    • Lauren Toyota 3 years ago

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

  • Jaymie 3 years ago

    About how many people does this serve?

  • kimberly 3 years ago

    would you suggest putting a lid over this? btw love your recipes !

  • Alexis 2 years ago

    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?

    • Lauren Toyota 2 years ago

      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!

  • Cli L 2 years ago

    Made this with canned (not roasted) sweet corn and came out very good!

  • Julie Anderson 1 year ago

    This was delicious. I’m looking forward to making more of your recipes.

  • Leslie 6 months ago

    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?

    • Lauren Toyota 6 months ago

      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

  • Rebecca 3 months ago

    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 (:

  • Nicole 2 months ago

    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.

    • Lauren Toyota 2 months ago

      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.

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