Updated in 2023! We are nearing the end of corn and bell pepper season! Though it can be made year round, I recommend squeezing in a batch of this warm and hearty roasted vegetable chowder while peak season is still around. The recipe is filled with fresh, plant-based ingredients, and gets incredible depth of flavor from the unique roasting technique.
This isn’t an Ordinary Roasted Vegetable Chowder
This roasted vegetable chowder was shared with us by the vegan cookbook author Tami Noyes. She takes ordinary corn chowder to new heights by pan roasting a mélange of vegetables with white wine, rather than boiling them. She adds even more depth with smoked paprika and a pop of lemon. And yes, she tops it with barbecue sauce! The garnish is optional, but Tami said you must give it a chance. The smoky flavors give this soup a truly comforting taste.
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. Coconut milk is also a good alternative if you want to skip any added sugars from the barbecue sauce. Either way, it’s a nutritious and delicious recipe!
Special Diet Notes: Roasted Vegetable Chowder
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Just be sure to choose wine and barbecue sauce (if using) that is safe for your needs.
- 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.
Serve this Soup with Tami’s Bistro Asparagus Twists!
