This Roasted Corn and Leek Chowder is a light and creamy summer chowder with an added layer of flavor from oven roasting the corn and leeks. The crunchy corn kernels and green onion give it an extra delicious texture. Serve this chowder with Chablis or a pre-dinner beer of your choice for a flavorful and satisfying experience. Enjoy!
Robo-Prep!
Robo-Prep!
Roasted Corn and Leek Chowder!
Ingredients:
-4 ears of fresh corn
-2 stalks of leeks
-4 cups of heavy cream
-2 tablespoons of butter
-2 tablespoons of grated parmesan cheese
-Salt and pepper to taste
-1/4 cup of kernels of corn
-1/4 cup of finely sliced green onion
Steps:
1. Preheat oven to 400 degrees Fahrenheit.
2. Cut corn off of cob and place in large oven safe dish.
3. Slice leeks into thin rounds and add to corn in dish.
4. Pour heavy cream over vegetables, sprinkle with salt and pepper, cover with cheese and dot with butter on top.
5. Bake for 30 minutes or until cheese is golden and bubbling.
6. Meanwhile, heat up a large pot on the stove.
7. When hot, add cooked vegetables and heavy cream from the oven. Stir together.
8. Add parmesan cheese, salt and pepper to taste.
9. Simmer on low heat for 10 minutes.
10. Ladle into bowls and top with corn kernels and green onion.
Pair with a crisp and refreshing Chablis or pre-dinner beer of choice!
A Delicious, Creamy Roasted Corn and Leek Chowder for Vegetarians and Vegans Alike
This Roasted Corn and Leek Chowder is an ideal meal for those warm nights in summer when you need something a bit lighter, yet full of flavor. Roasting the corn and leeks adds an incredibly delicious layer to the chowder, while the crunchy corn kernels and green onions give it extra texture. A glass of Chablis or pre-dinner beer are both wonderful accompaniments to this flavorful and satisfying dish.
Why People Love This Roasted Corn and Leek Chowder
This tasty chowder is a hit with all types of food lovers, from vegetarians and vegans, to those who prefer a traditional meal. The combination of sweet corn, mild leeks, and crunchy onions add both flavor and texture to the creamy soup. The roasting of the vegetables bring out even more natural sweetness, while the onions add an extra layer of deliciousness.
Making the Chowder Gluten-Free
Those with gluten sensitivity can still enjoy the delightful flavors of this chowder – it just requires a few simple swaps. To make the recipe gluten-free, use gluten-free flour instead of all-purpose flour when making a roux, and replace the stock or broth used with a gluten-free option. If a grain such as farro is added to the recipe, use a gluten-free grain instead.
Making the Chowder Vegan
Those looking for a vegan-friendly Roasted Corn and Leek Chowder can easily make some adjustments. To make the recipe vegan-friendly, use vegan butter instead of regular butter when making the roux, and use a plant-based milk such as almond milk in place of regular milk. The stock or broth should also be vegan-based, and if topping the chowder with dairy-based items such as cheese or sour cream, those can be swapped out for vegan alternatives.
Final Thoughts
This Roasted Corn and Leek Chowder is the perfect meal for a light and flavorful summer night. Not only is it delicious, but with a few simple substitutions it can also be made vegan or gluten-free. Enjoy it with sober or a glass of Chablis and enjoy this satisfying flavor experience.
If you like this soup recipe, check out this Creamy Chicken Noodle Soup or this delicious Creamy Broccoli Cheddar Soup. You can also check out the full Soup Archive!
If you are left with some questions, there are so many other information archives out there!
I am a big fan of: MyRecipes and Food Network. Check them out too!
