Roasted Garlic Corn Chowder

vegan Corn Chowder



Roasted Garlic Corn Chowder

Recipe by Jennifer-June


  • 1 Tablespoon Olive Oil

  • 6 Cups Vegetable Broth

  • 1 Large Onion

  • 1-2 Entire Bulbs of Garlic

  • 1 Large Celery Stalk – Chopped

  • 4 Large Potatoes – Cubed

  • 2 Cups of Fresh or Frozen Corn

  • 2 Large Carrots – Chopped

  • 1/2-1 Cup Non-Dairy Cream

  • 1/2 Cup Fresh Cilantro – Chopped

  • Salt and Pepper and Spike or (other favourite seasoning) to taste (optional)

  • A few sprigs of Cilantro for Garnish


  • Pre-heat oven to 350
    Place entire Garlic bulbs in a baking dish and bake until soft in the skins (anywhere from 10-20 minutes depending on size).
    Let sit until cool to the touch.
    Peel and mash in a small bowl.
  • Heat stock pot on medium.
    Add Oil, Onion, Celery and Sauté until onions are somewhat translucent.
  • Add Carrots, half the potatoes and mashed Garlic.
    Sauté until coated and every so slightly cooked(2-5 minutes).

  • Add Vegetable Broth and bring to a boil.
    Reduce to a simmer and continue to cook until potatoes start to become tender.
  • Add other half of the Potatoes and cook until they start to become tender also.
    Use a wooden spoon or potato masher to smush the first batch of Potatoes, to thicken the broth.
    Add Corn, Salt, Pepper, Cilantro and Spike.
  • Cover and simmer until second batch of potatoes are soft.
    Remove from heat.
    Stir in Cream.
    Garnish with Cilantro and serve.
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