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.