Roasted Corn Chowder
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
Roasting corn kernels - fresh or frozen - brings a nice sweetness to balance a rich and creamy soup.
  • 3 cups corn kernels
  • 1 tablespoon olive oil
  • 2 tablespoons vegan margarine
  • 2 ribs celery, chopped
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon dried thyme
  • 1½ tablespoons gluten-free all-purpose flour
  • 3½ cups non-dairy milk (almond, hemp, soy, etc)
  • 1 large potato, peeled and diced
  • 4 stalks green onion, minced
  • salt and pepper, to taste
  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper. Spread out corn kernels and drizzle with olive oil. Place in heated oven and bake about 20 minutes if fresh, 30 minutes if frozen, until corn kernels begin to caramelize just slightly. Stir half way through roasting. Don't overdo it.
  3. Meanwhile, heat vegan margarine in a large soup pot over medium heat.
  4. Saute onion, celery, garlic and dried thyme until the onion and celery begin to soften, about 5 minutes.
  5. Sprinkle gluten free flour over sauteed vegetables. Stir together for a few minutes.
  6. Add non-dairy milk and diced potato to the soup, stirring continuously to avoid sticking. Reduce heat to medium-low. Cook soup about 10-15 more minutes, stirring, until potato is tender.
  7. Stir in roasted corn, green onion, and salt and pepper.
Recipe by These Things I Love at