When there’s a chill in the air, and corn is eight for a dollar, make soup. Although I know sometimes it seems plant based food is more expensive, take advantage of what’s in season. Since potatoes are always cheap, and corn is even cheaper, I figured I should make an incredible soup ‘on the cheap’. So, Skinny Roasted Corn and Potato Chowder is tonight’s dinner.
First, I love corn cooked on the grill! Slightly charred corn brings an added smokiness to the chowder. I also love the fact that corn can be grilled beforehand and still keeps its smokey flavor.
Secondly, I truly love my crock pot. In fact, when I was teaching, I used the crock pot at least twice a week. Although many people prefer the Instant Pot, my Crock-Pot has never disappointed, and I always know when it will be done.
For this particular soup, you can leave it on low for 8 hours, or 4-6 on high. The choice is yours based on your schedule. I also prefer to use a hand blender when pureeing half the soup, because of the mess of transferring it to a blender, and because I ALWAYS burn myself. But, a blender will work just as well.
Despite being creamy and thick, this chowder does not have any oil or non-dairy milk; it’s all vegetables.
As for those of you who meal prep, one crock pot full will feed you all week long.
This smokey, thick and creamy soup is made with nothing but vegetables. It’s so filling you won’t believe how fabulous it is.
- 4 baking potatoes, skin on, cut into bite sized pieces.
- 1 large white onion, diced
- 4 stalks celery, diced
- 5 ears corn, grilled, kernels removed from the cobs, 1 cup reserved for garnish
- 6 cups organic vegetable broth
- 1 cup nutritional yeast
- 2 cloves garlic minced
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 teaspoons liquid smoke (I used hickory flavor)
- Garish: corn and dill
- Grill corn for 10 minutes, on medium heat, rotating it every few minutes
- Let cool, and cut kernels off cob; set aside one cup of corn for garnish
- Add all other ingredients to the crock pot ( I have a a 6 quart Hamilton Beach Crock Pot)
- Cook for 4-6 hours on high, or 8 hours on low
- Using a Hand Blender, blend half the soup (this way it is half creamy with chunks of potato and corn); you may also use a blender. Just remove half the soup, blend and return to the crock pot. Be careful not to burn yourself.
- I served with corn on top and a few springs of dill
Keywords: crockpot, soup, roasted corn, potato soup, chowder, vegan, oil free