I recently saw a recipe for a corn and green chili soup. It was intended to be vegan and finished with a cashew cream. The more recipes I looked at I got several ideas to make this soup appealing to many. First I wanted to use Roasted Corn. Here’s the main recipe and a few variations to make it the way you like it. Try it out and let me know how you like your chowder.

Roasted Corn and Green Chili Chowder

Serves 6

Time: 15-20 minutes

• 1 medium yellow onion chopped
• 2 cloves garlic finely minced
• 1 7 oz can green chilis
• 1- 1/2 package frozen roasted corn
• 4 cups unsalted vegetable stock
• 1/2 tsp ground coriander
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp smoked paprika
• salt/ pepper to taste
• 2 tablespoons neutral oil like grapeseed

Method:

Heat oil a stock pot and add chopped onion. Sauce for 5-6 minutes until soften and translucent. Add garlic, sauté until fragrant, add chilies and sauté for a few more minutes. Add spices and blend with vegetables. Add 3 cups of corn. ( I like Trader Joe’s 1 package works here. ) Add 4 cups stock and bring to a boil. Let simmer for 15 mins. then using an immersion blender, blend soup until frothy. Add addition corn if you like about 1/2 cup.

• I would like this more spicy, so use a few dashes of your favorite hot sauce to spice it up.

Variations:

Main recipe is vegan. Garnish with cilantro and avocado or blend in coconut milk or cashew cream if you want it creamy. It has a nice texture as written.

When corn is in season, grilling about 6 ears to char the corn and roasting your own chilis would be delicious.

Add 1/4 cup half and half and 1 cup shredded chicken.

*I had two 8 year olds as my tasters and my daughter wasn’t liking the soup, but her friend asked to take some home. They tried the added chicken variation.