Roasted Corn and Potato Chowder with a Barbecue Drizzle
Prep time
Cook time
Total time
Recipe and photo by Tamasin Noyes, author of American Vegan Kitchen. Tami's cookbook covers everything from diner comfort foods to modern bistro fare, with a solid focus on flavor. She has two additional cookbooks in the pipeline, a vegan grilling book (Book Pub. Co.) and a vegan sandwich book (Fair Winds Press) with Celine Steen. For even more of her recipes, you can visit Tami at her blog Vegan Appetite.
Serves: 4
  • 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 cloves garlic, peeled
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1-1/2 cups dry white wine
  • 2 cups vegetable broth
  • Juice ½ lemon
  • 1 cup corn, cooked, cut from the cob
  • Salt and pepper, to taste
  • ¼ cup barbecue sauce, of choice, divided
  1. Heat the oven to 500ºF.
  2. In a large roasting pan, combine the olive oil, leeks, celery, potatoes, pepper, garlic, paprika, rosemary, salt and pepper. Stir to coat.
  3. Add the wine and roast for 15 minutes.
  4. In a food processor, combine the roasted vegetables and any pan liquid along with the broth and lemon juice. Blend until smooth.
  5. Add the corn and pulse a few times. It should not be smooth, but the corn should not remain whole kernels.
  6. Heat the chowder in a saucepan over medium heat, stirring occasionally until hot.
  7. Ladle into 4 bowls and drizzle each with 1 tablespoon barbecue sauce before serving.
Diet type: Vegan, Dairy Free, Egg Free, Gluten Free, Nut Free, Peanut Free, Soy Free, and Wheat Free
Recipe by Go Dairy Free at