Tags
chowder, coconut milk, corn, dairy free, gluten free, roasted corn, stew
Being diary free, I miss all those thick, yummy chowders of winter. Then one chilly Seattle day, I saw a vegan Roasted Corn Chowder on the specials menu at one of my favorite Beacon Hill restaurants. It was so good, I had to try recreating it at home! I made a few changes to thicken it up, but am pretty darn pleased at the results!!
Roasted Corn Chowder
4 ears of corn (kernels sliced off)
4 Tbsp olive oil (half for roasting corn, half for veggies)
4 ribs celery, chopped
1 onion, chopped
3 medium sized red potatoes, chopped small
3-4 garlic cloves, minced
2-3 Tbsp gluten free flour
1 can (full fat) coconut milk
2 cups chicken broth (low sodium)
1 1/2 cups plain soymilk
4 stalks green onion, chopped
1 tea old bay seasoning
1 tea pepper
Optional: Baked salmon to add to chowder.
- Preheat oven to 400-degrees. Line baking sheet with parchment paper and spread out corn kernels. Sprinkle oil over corn and roast about 20 minutes, turning once, until kernels have started to carmelize just slightly.
- Meanwhile, heat remaining oil in dutch oven. Saute onion, celery and garlic over medium heat, about 7 minutes.
- Sprinkle gluten-free flour over sauteed vegetables. Stir together for a few minutes.
- Add coconut milk, chicken broth, soymilk and potatoes to soup. Cook 20-25 minutes or until potatoes are tender, stirring frequently to prevent sticking.
- Stir in roasted corn, green onion and pepper.
This is a hearty, thick soup that will be even better with some baked salmon stirred in!