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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.

  1. 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.
  2. Meanwhile, heat remaining oil in dutch oven. Saute onion, celery and garlic over medium heat, about 7 minutes.
  3. Sprinkle gluten-free flour over sauteed vegetables. Stir together for a few minutes.
  4. Add coconut milk, chicken broth, soymilk and potatoes to soup. Cook 20-25 minutes or until potatoes are tender, stirring frequently to prevent sticking.
  5. 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!