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Stav Kogan

Creamy Roasted Corn & Potato Chowder

A warm, hearty bowl of vegetarian chowder featuring roasted corn for a smoky, sweet flavor, combined with tender potatoes, colorful peppers, and a luxuriously creamy broth. The perfect cozy meal for a chilly evening.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 371 serving
Calories: 371
Ingredients Method Nutrition

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)
  • 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.

Method
 

  1. Roast the Corn: Preheat your oven to 450°F / 230°C. Lightly coat a large baking sheet with nonstick cooking spray.
  2. 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.
  3. Build the Base: While the corn roasts, heat the cooking oil in a large saucepan or Dutch oven over medium-high heat.
  4. Add the chopped onion, Anaheim/poblano pepper, red sweet pepper, and minced garlic.
  5. Sauté for about 5 minutes, until the onion is soft and translucent.
  6. Stir in the cubed potatoes, vegetable broth, drained lima beans, undrained green chiles, and the roasted corn from the oven.
  7. 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.
  8. Make it Creamy: Reduce the heat to low and stir in the half-and-half, cream-style corn, and sliced zucchini.
  9. 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.

Nutrition

Calories: 371kcalCarbohydrates: 55gProtein: 10gFat: 15g

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