Roasted Sweetcorn Chowder

IMG_5380

Soup is perfect January fare – after all the Christmas indulgence, we turn to healthy food which suits the fresh start of the New Year and soup feels like protection from the cold, dark days. This chowder is even better because the sunshine yellow of the corn, spiked with jewel like red and green adds a bit of colour and light to these dreary days.

This is a slightly unusual chowder in that the soup is blitzed to a smooth velvety liquid and then pan roasted sweetcorn, pepper and if you like, chilli, is stirred in at the end. This was primarily because my children still don’t like ‘bitty’ soups much but it turned out to be a great plan, the best of both worlds in one bowl!

Roasted Sweetcorn Chowder (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

IMG_5377

serves 4

  • 1tbsp oil
  • 1 onion, roughly chopped
  • 1 clove garlic, minced
  • 1 tbsp fresh thyme leaves
  • 3 cobs of corn, kernels shaved off (you will need 4 in total for the recipe)
  • 1 medium potato, peeled and roughly chopped
  • 1/2 glass white wine
  • 500ml vegetable stock
  • 100ml oat milk, or dairy-free milk of choice
  • Salt and pepper

To top:

  • 1/2 red pepper, finely diced
  • 1 cob of corn, shaved off
  • 1 red chilli, finely chopped (optional)”
  • Handful of parsley

– Sweat the onion in the oil until soft but not browned. Add the garlic and cook until fragrant.
– Stir in the fresh corn and thyme and continue to sizzle until it starts to look a little toasty and golden
– Add the potato
– Splash in the wine and scrape any residue off the bottom of the pan, reduce to almost nothing
– Pour in the stock and oat milk and simmer for about 15-20 minutes until the potato is well cooked.
– Blitz to a smooth soup
– Meanwhile, gently fry the pepper, extra corn and chilli (if using) in a splash of oil until sweet and slightly caramelised.
– Stir some through the soup, then use the rest as a topping with some parsley

IMG_5372

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

16 thoughts on “Roasted Sweetcorn Chowder

      1. We did not (I have 2 little ones that ended up with stomach viruses and were really not up to any new foods all week) but I’m planning too very very soon! 🙂

  1. This looks delicious. From one who loves to try new recipes, this will surely be added to the collection of recipes and tried when fresh corn is in season. Possibly use frozen without altering the flavors? Thanks for sharing!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s