Roasted Corn Chowder (Vegan and Gluten Free). A hearty, super tasty soup for a dreary, rainy day! (Or any day.)
Roasted Corn Chowder is vegan, gluten free, and super good.
It’s been rainy and cold here in Virginia the last couple of days. I’m not really complaining, though, because Virginia’s summers are generally way too hot for this Northern girl (I’m originally from Wisconsin). Anyhoo, when it gets cold and rainy, I like to have soup and this scrumptious Roasted Corn Chowder is an easy, filling supper.
This recipe is inspired by the chef J.M. Hirsch, who publishes a column in our local newspaper. His recipe included butter and chicken stock, but I decided to make a few substitutions to create a vegan, gluten-free version. The recipe is interesting, not only because it includes an unusual ingredient (sunflower seeds), but also because it is like a cross between Onion Soup and Corn Chowder. I absolutely love it. The only thing that would make it better is bacon! 😉
What You Need
You will need a knife, cutting board, baking sheet, parchment paper (for easy clean up), measuring cups and spoons, some good pans, and an immersion blender. Treat yourself and buy the best tools you can afford.
Roasted Corn Chowder (Vegan and Gluten Free) Recipe
Roasted Corn Chowder (Vegan)
A hearty, tasty Roasted Corn Chowder soup that is vegan and gluten free. Super scrumptious!
- 16 oz frozen corn kernels
- 4 tablespoons olive oil save a few calories by using cooking spray to roast the corn
- 1 cup raw sunflower seeds
- 1 large yellow onion sliced thin
- 1-2 tablespoons fresh thyme
- 1 quart vegetarian broth
- sea salt and fresh-ground pepper to taste
- 1 green onion green tops only, to garnish
- Heat oven to 425F degrees.
- Spread parchment paper over a large baking sheet.
Spread the corn evenly in one layer over the parchment paper.
- Drizzle with half the olive oil.
- Sprinkle with sea salt.
Roast in the oven for 20-30 minutes, stirring once during this time, until the kernels are just starting to brown.
- In the meantime, heat the rest of the oil in a Dutch oven (or large saucepan) over medium heat.
- Sauté the onions until they are transparent.
- Add the sunflower seeds and continue cooking until they start to brown.
Transfer 1/2 the onion and sunflower mix to a blender.
Reserve 1/4 cup of the roasted corn kernels and then add the remaining roasted corn to the blender.
Puree until smooth.
Pour this mixture back in the Dutch oven.
Taste. Adjust the flavorings (more thyme?).
Add the vegetable broth, and using your hand blender, pulse to combine.
Add salt and pepper as desired.
Heat a few minutes until hot.
Ladle soup into bowls.
Top with a few corn kernels and a few green onion tops slices.
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Recipe Nutrition Information
This recipe is GF, DF, NF, SF, EF, V, VG*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop April 28, 2018 and updated November 12, 2020.