Roast Vegetable Chowder Recipe

Name: Roast Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14 lbs new potatoes, cubed; 1 lb carrot, washed, trimmed, halved, and cut into bite sized pieces; 3 ears fresh corn or 2 cups frozen blackened corn; 3 tablespoons olive oil; 2 large leeks; 1 tablespoon olive oil; 1 cup warm water; ⅓ cup all-purpose flour; 3 cups vegetable broth; 2 cups 1% low-fat milk

Servings: persons

1 14 lbs new potatoes, cubed
1 lb carrot, washed, trimmed, halved, and cut into bite sized pieces
3 ears fresh corn or 2 cups frozen blackened corn
3 tablespoons olive oil
2 large leeks
1 tablespoon olive oil
1 cup warm water
⅓ cup all-purpose flour
3 cups vegetable broth
2 cups 1% low-fat milk

1
Heat oven to 425.
2
Toss potatoes, carrots, and fresh corn with 3 T olive oil, allowing the oil to lightly coat the vegetables.
3
(If using frozen roasted corn, do not add in this step.)
4
Arrange in a single layer on a baking sheet and roast for 20 to 30 minutes until tender.
5
Let cool.
6
Trim the leeks and remove the first two layers of tough outer leaves.
7
Cut leeks in half lengthwise and rinse well in a large bowl of water, changing the water as needed until all dirt is removed.
8
Cut leeks crosswise into thin slices.
9
If using fresh corn, cut the roasted kernels from the cob and discard cob.
10
Heat 1 T olive oil in a 5 quart pot.
11
Add leeks and stir over medium-high heat until wilted.
12
Whisk water and flour until smooth; stir into leeks and cook 1-2 minutes until thickened.
13
Add vegetable broth and milk and heat until broth and milk start to simmer.
14
Add the potatoes, carrots, and frozen or fresh roasted corn kernels.
15
Allow to cook for several minutes, until the chowder is thickened and the vegetables are hot.
16
Add salt, pepper, and garlic powder to taste.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 14 lbs new potatoes, cubed, 1 lb carrot, washed, trimmed, halved, and cut into bite sized pieces, 3 ears fresh corn or 2 cups frozen blackened corn, 3 tablespoons olive oil, and more.

Yes, Roast Vegetable Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Vegetable Chowder

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