Dairy-Free Roasted Vegetable Chowder
Author: Tamasin Noyes
Recipe type: Soup
Cuisine: American
Serves: 4 servings
- 3 tablespoons olive oil
- 2 leeks, cleaned, roots cut off, white parts only, cut in half length-wise
- ½ stalk celery
- 3 small red potatoes, cut into 1-inch cubes
- ½ red bell pepper
- 3 garlic cloves, peeled
- 1 teaspoon smoked paprika
- 1 teaspoon dried rosemary
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1½ cups dry white wine
- 2 cups low-sodium vegetable broth
- Juice of ½ lemon
- 1 cup cooked corn, preferably cut from the cob (about 1 ear)
- ¼ cup barbecue sauce, for drizzling (optional)
- Preheat your oven to 500ºF.
- In a large roasting pan, combine the olive oil, leeks, celery, potatoes, pepper, garlic, paprika, rosemary, salt and pepper. Stir to coat.
- Add the wine and roast for 15 minutes. Let cool for 10 minutes.
- In a food processor, combine the roasted vegetables and any pan liquid along with the broth and lemon juice. Blend until smooth.
- Add the corn and pulse a few times. It should not be smooth, but the corn should not remain whole kernels.
- Heat the chowder in a saucepan over medium heat, stirring occasionally until hot.
- Ladle the chowder into 4 bowls and drizzle each serving with 1 tablespoon barbecue sauce, if desired.
Serving size: about 1½ cups Calories: 333 Fat: 11.5g Saturated fat: 1.7g Carbohydrates: 39.4g Sugar: 5.9g Sodium: 647mg Fiber: 4.7g Protein: 5.8g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-roasted-vegetable-chowder
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