Fiery Roasted Corn Chowder
Recipe type: Soup/Chowder
Prep time: 
Cook time: 
Total time: 
Serves: 6
Simple 6 ingredient corn chowder with a kick.
  • • 4 pieces of corn on the cob, roasted
  • • 5 red potatoes
  • • 2 cups veggie broth
  • • 1 cup water
  • • 1 head roasted garlic
  • • ⅓ cup nutritional yeast
  • • 3 cups cooked great northern white beans
  • • 1 Tbsp coconut oil
  1. Fill a large pot with water, bring to a boil
  2. Shuck the corn, add whole to boiling water
  3. Reduce heat to medium and boil for 10-12 minutes until corn floats to the top, remove from heat
  4. Pre-heat oven to 400°F
  5. Wrap 1 head of garlic in tin foil and roast for 25 minutes at 400°F
  6. Dice potatoes and pan cook with a little coconut oil for 15-20 minutes
  7. Heat coconut oil in cast-iron skillet and pan-roast whole corn, rotating to cover each side (2 mins per side)
  8. Cut corn from cob, add to medium bowl.
  9. Add cooked beans, roasted garlic, veggie broth, ½ your cut corn, water into blender/food processor (I use the Ninja). Blend until puréed.
  10. Pour puréed mixture into large pot, add potatoes, and the other ½ of your corn.
  11. Top with green onion, chili flakes, himalayan salt and pepper to taste.
I like to blend ½ the corn with the beans and leave the other half in the chowder. It adds nice texture.
Recipe by Cuckoo Kitch'n at