There’s nothing quite like a warm, hearty bowl of chowder to soothe the soul, and this Creamy Roasted Corn & Potato Chowder is comfort in a spoon! We’re taking classic corn chowder to the next level by roasting the corn first, which adds an incredible layer of smoky, sweet flavor. Combined with tender potatoes, a medley of colorful peppers, and a luxuriously creamy broth, this vegetarian chowder is a guaranteed crowd-pleaser. It’s the perfect cozy meal for a chilly evening, packed with wholesome veggies and unforgettable taste.
Ingredients
• Nonstick cooking spray
• 1 can (15.25 oz / 432 g) whole kernel corn, drained
• 1/2 cup / 75 g chopped onion (from 1 medium)
• 1/2 cup / 75 g chopped fresh Anaheim or poblano chile pepper
• 1/2 cup / 75 g chopped red sweet pepper
• 3 cloves garlic, minced
• 2 tablespoons / 30 ml (1 fl oz) cooking oil
• 3 large potatoes / about 1.25 lbs / 570 g (20.1 oz), cut into 1/2-inch cubes
• 3 cups / 720 ml water or vegetable broth
• 1 can (8.5 oz / 240 g) baby lima beans, drained
• 1 can (4 oz / 113 g) diced green chiles, undrained
• 2 cups / 480 ml half-and-half or light cream
• 1 can (14.75 oz / 418 g) cream-style corn
• 2/3 cup / 80 g sliced baby zucchini (from about 4)
Instructions
1. Roast the Corn: Preheat your oven to 450°F / 230°C. Lightly coat a large baking sheet with nonstick cooking spray. Spread the drained corn in a single layer and roast for about 15 minutes, stirring occasionally, until the kernels are beautifully golden brown and fragrant.
2. Build the Base: While the corn roasts, heat the cooking oil in a large saucepan or Dutch oven over medium-high heat. Add the chopped onion, Anaheim/poblano pepper, red sweet pepper, and minced garlic. Sauté for about 5 minutes, until the onion is soft and translucent. Stir in the cubed potatoes, vegetable broth, drained lima beans, undrained green chiles, and the roasted corn from the oven. Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for 15 minutes, stirring occasionally, until the potatoes are tender.
3. Make it Creamy: Reduce the heat to low and stir in the half-and-half, cream-style corn, and sliced zucchini. Continue to cook and stir gently for about 5 more minutes until everything is heated through. Be careful not to let the chowder boil after adding the cream.
Nutritional Information
• PER SERVING: 371 calories, 15 g (0.53 oz) total fat (7 g / 0.25 oz saturated fat), 30 mg cholesterol, 518 mg sodium, 55 g (1.94 oz) carbohydrates, 6 g (0.21 oz) fiber, 10 g (0.35 oz) protein.
Pro Tips
• Chile peppers contain volatile oils that can irritate your skin and eyes. Wear gloves when chopping them and wash your hands thoroughly with soap and warm water afterward.
• For a thicker chowder, use the back of a spoon to gently mash some of the cooked potatoes against the side of the pot before adding the creamy .
• To make this chowder vegan, simply substitute the half-and-half with an equal amount of full-fat, unsweetened coconut milk or a rich cashew cream.
• Elevate your chowder with fresh garnishes! A sprinkle of chopped fresh cilantro, a dollop of sour cream (or vegan alternative), or some crumbled tortilla chips add wonderful texture and flavor.
FAQ
Q: Can I make this corn and potato chowder vegan
A: Absolutely! To make this chowder vegan, simply follow the pro tip and replace the half-and-half with an equal amount of a rich, unsweetened plant-based cream. Full-fat coconut milk or a homemade cashew cream are excellent choices for achieving that same luxurious, creamy texture.
Q: How can I add more protein to this vegetarian chowder
A: This chowder already contains protein from the lima beans. For an extra boost, you can add a can of drained and rinsed chickpeas or white beans, like cannellini or Great Northern, along with the potatoes. A swirl of nutritional yeast at the end can also add a cheesy, savory flavor and a bit of protein.
Q: How do I store leftover roasted corn chowder
A: Store any leftover chowder in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop over low heat, stirring occasionally. Avoid boiling it, as this can cause the creamy base to separate. Due to the potatoes and cream, freezing is not recommended as it can alter the texture.
Q: Is this roasted corn chowder recipe gluten-free
A: Yes, this recipe is naturally gluten-free as written. All the core ingredients like corn, potatoes, vegetables, and cream do not contain gluten. Just be sure to use a certified gluten-free vegetable broth to ensure the entire dish is safe for those with gluten sensitivities.
Creamy Roasted Corn & Potato Chowder
Ingredients
Method
- Roast the Corn: Preheat your oven to 450°F / 230°C. Lightly coat a large baking sheet with nonstick cooking spray.
- Spread the drained corn in a single layer and roast for about 15 minutes, stirring occasionally, until the kernels are beautifully golden brown and fragrant.
- Build the Base: While the corn roasts, heat the cooking oil in a large saucepan or Dutch oven over medium-high heat.
- Add the chopped onion, Anaheim/poblano pepper, red sweet pepper, and minced garlic.
- Sauté for about 5 minutes, until the onion is soft and translucent.
- Stir in the cubed potatoes, vegetable broth, drained lima beans, undrained green chiles, and the roasted corn from the oven.
- Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for 15 minutes, stirring occasionally, until the potatoes are tender.
- Make it Creamy: Reduce the heat to low and stir in the half-and-half, cream-style corn, and sliced zucchini.
- Continue to cook and stir gently for about 5 more minutes until everything is heated through. Be careful not to let the chowder boil after adding the cream.
