Did someone say soup and chili season? This Roasted Corn Chowder is the first of the lineup I have planned. It is a great way to get in lots of in-season veggies, plus it is super tasty.

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Roasted Corn Chowder

Yield: 4

Prep time: 40 minutes

Total time: 70 minutes

Ingredients

Roasted Corn:

Corn on the Cob | 5 - 6 ears 

Olive Oil | 1-2 tbsp

Salt and Pepper | to taste

Chowder:

Russet Potatoes | 2 diced 

Carrots |  5 medium, peeled and diced 

Red Pepper | 1 diced 

Jalepeño | 1 diced

Vegetable Broth | 5 cups  

Unbleached all purpose flour | 2 tbsp

Olive Oil | 1 tbsp  

Minced Garlic |  1 tsp

Raw Cashews | 1/4 cup

Almondmilk | 1/2 cup

Bay Leaf | 1 

Roasted Corn | 1 batch from above

Green Onions | for serving

Crackers | for serving

Directions

1. Preheat oven to 375. Shuck the corn and remove as many of the strings as possible. Add olive oil, salt, and pepper. Wrap in aluminum foil and place on a baking sheet. Bake in the oven for 40 minutes and then set aside to cool. 

2. After roasting corn, grab a pot, add olive oil and heat over medium heat. Add flour and minced garlic to form a roux. 

3. Add vegetable broth slowly making sure to stir the roux in. 

4. Bring to a boil and add diced potatoes, red bell pepper, jalepeño, and carrots. Reduce heat and simmer for 20-25 minutes until vegetables are fork tender.

5. Remove aluminum foil from corn and then cut the kernels off the cob. I use a big knife and cut four times around the cob to get all the kernels. 

6. In a high speed blender, add cashews and almond milk and blend until smooth to make a cashew cream. 

7. After vegetables are softened, add roasted corn and cream to the pot. Simmer an additional 5 minutes. 

8. Top with scallions and crackers or serve with bread. 

9. Enjoy!

Nutrition Facts

Per 1 serving:

Calories: 285 | Fat: 9  | Saturated Fat: 1  g | Cholesterol: 0 mg | Sodium: 912 mg  | Total Carbs: 50  g | Dietary Fiber: 5.5 g | Sugars: 10 g | Protein: 6.5 g