Soup in the summer? Hell, yeah! I am infamous for my love of soup and try to have one in the fridge at all times. I am also infamous for my love of corn. I have been known to go to a $30 a plate all-you-can-eat brunch buffet and come back with a giant plate of corn. Yeah, hubby was less than thrilled with that. The best part? I seemed to have passed that love down to my 2.5 year old. Love it.
It can sometimes be tricky getting a creamy texture in a vegan soup without adding a non-dairy creamer or non-dairy sour cream, which can add a lot of fat. This recipe allows the veggies to create it for you by blending half and adding it back. The roasted corn gives a lot of depth and smokiness as well as the oh-so-good sweetness you’d expect from a corn chowder. Add a pop of color from the zucchini and red pepper, and voila, a beautiful yummy bowl of goodness.
- 6 ears sweet corn
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 red potato, chopped into 1/4th to 1/2 inch cubes
- 1 red pepper, chopped into 1/4th to 1/2 inch cubes
- 2 cups water
- 2 cups non-dairy milk ( I use Enriched Organic Rice Dream)
- 2 cubes vegetable bouillon ( I use Edward & Sons Non-Chick’n Bouillon)
- ½ zucchini, chopped into 1/4th to 1/2 inch cubes
- ½ yellow summer squash, chopped into 1/4th to 1/2 inch cubes
- 1 tomato, gutted, peeled and chopped into 1/4th to 1/2 inch cubes
- 2 teaspoons salt
- pinch pepper
- chives, to garnish
1. Preheat oven to 350 degrees. Shuck and rinse corn. Rest an ear of corn vertically in a large bowl and carefully cut the corn off of the cob. Repeat for all ears. Add 1 tablespoon of the olive oil to the bowl and stir well. Place the corn on a large baking sheet and spread evenly into one layer. Stirring every 10 to 15 minutes, bake for 50 minutes or until the corn is tender and some are browning slightly. Set aside.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic and cook for 5 minutes until soft, stirring often. Do not let the onion or garlic brown.
3. Add the potato and red pepper and sauté for another 2 to 4 minutes.
4. Add water, milk, bouillon, zucchini, squash, and corn. Increase the heat to high and bring to a boil. Once boiling, reduce heat to medium low, cover, and cook for another 5 minutes.
5. Reduce heat to low. Take 4 ladles of the soup (a little less than half) and place in a high powered blender or vitamix. Blend on high until the mixture is smooth. Pour the liquid back to the soup pot. Add the tomato and stir well.
6. Add the salt 1/2 teaspoon at a time, tasting in between to season appropriately. I used 2 teaspoons, however this will vary depending on your choice of bouillon. Do not over salt. Add a pinch of pepper. Stir well. Garnish with chives and serve.
Creamy Vegan Roasted Corn Chowder Recipe Card
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