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!
roasted corn chowder
This creamy corn chowder will warm you up and excite your taste buds!
- 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
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.
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.
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.
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!
This recipe uses about 4 barbecued cobs of corn from this recipe.