Today, we have another great recipe from author Tami Noyes. She takes ordinary corn chowder to new heights by roasting the vegetables rather than boiling them. She also seasons them beautifully with fragrant ingredients (if you’ve yet to try smoked paprika, run, don’t walk to the store to get some!), and tops it all off with a surprise garnish, barbecue sauce!
We are nearing the end of corn season, so I recommend squeezing in a batch of this warm and hearty vegan soup while you can still get the fresh stuff. In the heart of winter, you can use frozen in a pinch, but fresh will roast up so much more beautifully.
For a creamy twist, add a little coconut milk or cream while heating the blended chowder, or even use it as your final garnish if you don’t have any barbecue sauce on hand or want to keep the dish sugar-free. Enjoy and thanks to Tami for this wonderfully healthy and nutritious recipe! …
- 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
- Heat the 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.
- 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 into 4 bowls and drizzle each with 1 tablespoon barbecue sauce before serving.
