Creamy Vegetarian Roasted Corn Chowder

by Heidi @ Food Doodles on


Well, I’m missing summer already, anyone else?  It’s officially fall here, snow on the mountain tops, some of the leaves are changing color and walking to the bus stop in the mornings is getting a little chilly!  So I thought I’d share this delicious soup that tastes like summer, but is definitely better enjoyed in fall 🙂


Now let me tell you about this soup.  When I first made it I wasn’t too sure it was worthy of being shared.  I took my pictures and tucked the leftovers in the fridge, but then I kept going back to it.  This makes a large pot of soup and I was sure we wouldn’t be able to finish it all, but we did.  It’s so simple and comforting, I just love it 🙂


I highly recommend using fresh corn.  I roast it while it’s still on the cob straight from the Farmers Market, but I think you could also use frozen corn in a pinch, just spread it out on a baking sheet and roast just until some of the kernels start to get toasty looking, just don’t roast them too long or they’ll dry out and get chewy.  These fresh kernels just pop in your mouth with sweet juicy corn flavor.  Yum!



You’ll notice the little biscuits in the pictures.  I made some mini baking powder biscuits to go with the soup, but I’ll have to try them again before sharing the recipe.  They weren’t as good as I hoped, but still went nicely with the soup.  Bread or biscuits with any kind of soup is my favorite kind of meal 🙂



Creamy Vegetarian Roasted Corn Chowder
Servings: 8 large servings
Author: Heidi @ Food Doodles
  • 3 tbsp butter
  • 1 large onion
  • 2-4 cloves garlic minced
  • 1/4 C flour any whole grain flour if possible
  • 2 C milk
  • 2 large stalks celery
  • 2 carrots
  • 2 medium potatoes
  • 4-5 C corn
  • 2 tsp dry thyme
  • 4-5 C vegetable stock
  • salt and pepper to taste
  • Green onions or fresh parsley to top
  1. To roast the corn on the cob, preheat oven to 450 degrees. Remove the outer husk of the corn, leaving just a few layers. Place the cobs on a baking sheet and place in the oven to roast for 40 minutes. When done, remove from the oven and cool slightly before removing the remaining husk and silk and slicing corn of the cob.
  2. In a medium sized pot add the potatoes, celery, carrots, corn, vegetable stock and thyme and bring to a boil. Turn down to a simmer and cook until the vegetables are tender.
  3. Meanwhile, in a small pot, melt the butter and saute the onion for a few minutes until soft and translucent. Add the garlic and cook for just a minute. Add in the flour and whisk together, cooking over medium heat for a minute or two before adding the milk. Whisk until smooth and cook until thickened. Turn off the heat.
  4. When the vegetables are tender add the thick, creamy mixture and stir together. Add salt and pepper to taste and serve topped with some fresh green onions or parsley on top with your favorite bread or biscuits.




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{ 6 comments… read them below or add one }

1 Charlotte Moore October 2, 2013 at

You!!! This looks so tasty. I saved this to my recipe box.


2 Charlotte Moore October 2, 2013 at

Oops!!!! That should be YUM!!!


3 Heather October 2, 2013 at

I love summer corn chowder! It is actually on the menu for this week 🙂
Heather recently kitchen series: cinnamon maple almond butter


4 Ari @ Ari's Menu October 3, 2013 at

Yummm! I love all the veggies you fit in here! Looks so creamy and delicious!
Ari @ Ari’s Menu recently posted..Peanut Butter Cup Macarons


5 sarah November 17, 2013 at

how much is one serving? a cup? two cups? that would be helpful to know.

tastes great – thanks! i used a yam instead of carrots and celery because i didn’t have those. turned out great.


6 Stacy May 13, 2014 at

I made this for dinner last night and I’m eating the leftovers for lunch today. DELICIOUS! Perfect with a salad for a meatless Monday dinner! Thanks!


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