Smooth as Silk Roasted Corn Chowder
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
  • 4 ears of sweet yellow corn
  • Olive oil
  • Salt
  • 2 Russet potatoes, peeled and diced
  • 1 carrot, peeled and finely diced
  • 2 celery ribs, finely diced
  • 1 medium sweet onion, diced
  • 2 garlic cloves, minced
  • 1 quart Vegetable broth
  • 1 cup non-dairy milk (soy or almond work best)
  • ¼ cup fresh parsley, finely chopped
  1. Preheat oven to 425F.
  2. Brush corn with oil and sprinkle with salt. Place on a baking sheet lined with parchment paper and bake for 15 minutes. Turn and bake for another 15 minutes. Remove from oven to cool.
  3. In a large stockpot, heat ¼ cup oil over medium heat. Add onion, carrot & celery and sauté for 2 minutes.
  4. Add garlic and potatoes, stir to coat with oil and cook for 5 minutes, stirring constantly. Add vegetable broth, stir, and reduce heat to a simmer. Partially cover and simmer for 10 minutes, or until the potatoes are fork tender.
  5. Using a sharp knife, cut the corn kernels from the cob. They will be slightly dry, making the process a lot easier and less messy. Reserve the kernels from 1 ear of corn, placing the rest in the stock pot.
  6. Add 1 cup of non-dairy milk and parsley. Stir to combine
  7. CAREFULLY ladle the mixture into a blender, filling the blender only about ⅓ full. It is very important that the hot mixture is allowed to vent steam or you're going to have a big mess on your hands (and all over your kitchen). If your blender lid has a removable center, take it out and cover the lid with a folded kitchen towel. PULSE the mixture a few times to break everything down then blend until smooth and velvety.
  8. Repeat the process until all of the soup is blended and taste for seasoning.
  9. Ladle soup into bowls, garnish with a sprinkle of parsley & the reserved corn kernels, and serve.
Recipe by My Earth Garden at