Roasted Vegetables Chowder
The ultimate comfort food, Roasted Vegetables Chowder is creamy, satisfying, and incredibly easy to make. Packed with roasted vegetables and brightened with lime, it's sure to be a hit for any weeknight dinner. Make this delicious chowder tonight!
Equipment
- Frying Pan
- Blender
- Chef's Knife
- Cutting Board
- Baking Sheet
Ingredients
- 1 Bell Peppers roasted
- 1 Carrots roasted
- 1 Corn roasted
- 1 Zucchini sliced
- 1.5 cup White Corn frozen
- 1 cup Chicken already cooked and diced
- 1 Red Bell Pepper cut up pieces
- 1 Lime juiced
Instructions
- Start by scraping the kernels from the roasted corn cob. Set the kernels aside for later. Then, cut the cob core in half and place it inside a large pan. This will help enhance the flavor of the chowder as it cooks.
- Add the roasted bell peppers, carrots, zucchini, frozen white corn, and the reserved roasted corn to the pan. Include your diced cooked chicken and any other vegetables you’d like to add. It’s all about personalizing your chowder!
- Next, add a vegetable bouillon cube and enough water to cover the vegetables by about two inches. This will create a rich broth as the chowder simmers.
- Bring the mixture to a boil, then reduce the heat and let it cook for about 30 minutes. Keep an eye on it to make sure nothing sticks to the bottom of the pan.
- After 30 minutes, remove the corn cob core and scrape any remaining juices or corn from it into the soup. This step packs in even more flavor!
- At this point, it’s time to blend everything for that creamy texture. Carefully place all the vegetables into a blender and liquefy until smooth. If your blender can’t hold it all, do this in batches.
- Once blended, return the mixture to the pan. If the chowder is too thick for your liking, feel free to add some extra water to reach your desired consistency. It should be velvety and rich!
- Finally, serve the chowder with a dollop of sour cream and a handful of chopped bell peppers on top. For an added zing, sprinkle with fresh lime juice just before serving. Enjoy!
Notes
Store any leftovers in an airtight container in the fridge for up to three days. This chowder freezes well! Portion it out in freezer-safe containers for easy meals later. Serve your chowder with crusty bread or a fresh salad to round out the meal. Feel free to add your favorite spices or herbs to customize the flavor, like cumin or thyme. This chowder is best served hot, but it can also be enjoyed warm or at room temperature. Additional toppings like chopped cilantro or avocado can elevate the dish even further.