Creamy Roasted Corn Chowder

This silky chowder gets its creamy texture from the starches in the corn.


  • 4 1/2 cups (1.05 L) fresh corn kernels (about 6 ears), divided
  • 1 medium onion
  • 3   jalapeño peppers, seeded
  • 3   garlic cloves, pressed
  • 1 tbsp (15 mL) olive oil
  • 1 1/2 cups (375 mL) dry white wine such as Sauvignon Blanc
  • 3 1/2 cups (875 mL) plain soy milk
  • 1 tsp (5 mL) salt
  • 8 oz (250 g) “B” size red potatoes
  • 1/4 cup (50 mL) jarred roasted red peppers, drained and patted dry
  • 1/4 cup (50 mL) chopped fresh cilantro
  • 1 cup (250 mL) roasted corn kernels
  •  Smoked paprika (optional)


  1. Spray (12-in./30-cm) Skillet with olive oil using Kitchen Spritzer. Heat over medium-high heat 1-3 minutes or until shimmering. Add half of the corn; cook 2-3 minutes or until browned, stirring occasionally. Transfer cooked corn to a plate. Repeat with additional oil and remaining corn. Reserve 1 cup (250 mL) of the roasted corn in Small Batter Bowl for use in topping; set aside.

  2. For chowder, finely chop onion and jalapeños using Food Chopper. Add onion, jalapeños, pressed garlic and oil to (4-qt./3.8-L) Casserole. Cook over medium heat 3-4 minutes or until onion is softened. Add wine; bring to a simmer and cook 3-4 minutes or until wine is reduced by half. Add soy milk, salt and remaining 3 1/2 cups (875 mL) corn; simmer 10 minutes. Remove Casserole from heat.

  3. Meanwhile, for topping, dice potatoes and roasted peppers. Place potatoes into Large Micro-Cooker® with enough water to cover. Microwave, covered, on HIGH 4-5 minutes or until potatoes are softened; drain. Add potatoes, roasted peppers and cilantro to reserved roasted corn in batter bowl; mix well.

  4. Carefully ladle half of the chowder into blender container. Cover and blend until smooth. Press chowder through (7-in./18-cm) Strainer into Stainless (4-qt./4-L) Mixing Bowl using Classic Scraper. Repeat with remaining chowder. Return chowder to Casserole; bring to a simmer over medium heat. Top each serving with topping and paprika, if desired.


  • 8 cups/2 L
    8  servings of 2 cups/500 mL

Nutrients per serving:

Calories 420, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 770 mg, Carbohydrate 60 g, Fiber 6 g, Protein 14 g

U.S. Diabetic exchanges per serving:

3 starch, 1 milk, 1 1/2 fat (4 carb)

Cook's Tips:

To make this recipe spicier, do not seed the jalapeño peppers.

If desired, this chowder can be prepared a day in advance. Prepare chowder as directed through Step 2. Blend and strain chowder as directed in Step 4; cool, cover and refrigerate. When ready to serve, prepare topping as directed in Step 3. Bring chowder to a simmer over medium heat; top as directed.

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