Go Back
Print

Fire Roasted Corn and Butternut Squash Chowder

A creamy and hearty pot of fire-roasted chowder that is as flexible as it is tasty.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Author Marianne St. George

Ingredients

  • 2 lb Butternut Squash cubed
  • 1 Fennel Bulb diced
  • 2-3 Carrots peeled and chopped into uniform pieces
  • 24 oz Frozen Fire-Roasted Corn
  • 16 oz No-Chicken Broth
  • 2 Cans Coconut Milk
  • 4 oz Fire-roasted green chilies
  • 1/2 TSP Salt
  • 1 TSP Adobo
  • Safflower Oil
  • 1/2 TSP Berbere

Instructions

  1. Pre-Heat Oven to 375°. Toss Squash, Carrots, and Fennel with Oil, Berbere, Salt, and Adobo, then spread in a roasting pan and roast until caramelized, stirring every 15 minutes – about 45 minutes total.
  2. Place a large pot on medium-high heat and add one can of coconut milk. Add the roasted vegetables and bring to a simmer. Turn down the heat.
  3. Partially purée the vegetables, about half of them. (See notes)
  4. Add the No Chicken Broth, the second can of coconut milk, green chilies, and the corn, and heat through. Add additional seasonings to taste.

Recipe Notes

Notes: How to purée? Here are three choices.
Option 1 – Use a potato masher until about ½ of the veggies are mashed
Option 2 – Use an immersion blender until about ½ of the veggies are puréed
Option 3 – Transfer ½ of the contents of the pot into a blender or food processor and process until smooth, then return to the pot.
I bought my butternut squash and fire-roasted corn at Trader Joe's. The butternut squash came already cubed and the corn was already fire-roasted. I have never seen fire-roasted corn sold anywhere else. You may use non-roasted corn, frozen or otherwise, in this recipe, if you prefer.
You may change the roasted vegetables based upon what you have on hand or what you prefer. Parsnips, mushrooms, and sweet potatoes would all go well, as would many other vegetables. Follow the advice in Terradon’s Roasted Vegetables recipe for optimal results.
I would personally serve this with a sprinkle of cheese, maybe pepper jack or cheddar, and a dollop of sour cream. Daiya is an excellent vegan cheese, and highly recommended. For sour cream, consider IMO.
If you live in a mixed household, as we do, and you need to satisfy carnivores along with vegans, this is a great recipe. Simply grill a bit of chicken, thighs or breasts, seasoned with the same adobo, and place it in the bottom of the bowl before you serve the soup. The flavor will be perfectly complimented by the soup and there will be no complaints! If you have spice lovers and haters, leave out the berbere while cooking and simply place it on the table. The soup will still be flavorful, and individual eaters can add spice to their taste.