Sunday, September 12

Roasted Corn Chowder

         It's been 3 weeks since my last post and honestly it feels like just yesterday. Who know that YOUR HUSBAND starting grad school would require so much out of the wife! I have absolutely no complaints, we are enjoying and being blessed so much and I just hope that we take in all we can while we are here because, there is so much to experience. I feel like God has turned us into a sponge just to see how much we can soak up!
         Just because I have been a busy woman doesn't necessarily mean I haven't been cooking! I mean, we have to eat right? Admittedly, the meals haven't been as extensive as they once were, but getting into the kitchen is still a must for me! The taking of pictures are few and far between but every once in a while I will step back and admire beauty that has to be captured. Thankfully, I captured this meal because it was delish! Some may think, soup? in the hot summer? in the hot, Dallas summer? Yep, I made soup and it was good. My thoughts were to have more of a gazpacho type of soup but P couldn't fathom cold soup and heated his. Either way we both enjoyed it, tons of flavor, tons of good veggies, and it was fairly easy to make with both tastes in mind. P's was a chicken corn chowder and I made mine a black bean corn chowder.
I don't blame you if this recipe gets put off till the weather turns more cool, but when cravings strike, weather doesn't matter...and in this case it definitely didn't.

Roasted Corn Chowder
adapted from Gluten-Free Goddess

1 tablespoon olive oil
1 teaspoon cumin
1/2 to 1 teaspoon curry or chili powder or paste, mild or hot, to taste
4-5 cloves fresh garlic, chopped
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed
1 large potato, peeled, diced
1 14-oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chilies
1 cup chopped tomatoes- I used Roma
2 chopped roasted green chilies (I used hatch because they were on sale)
1 quart light vegetable broth
1 14-oz can coconut milk
2 rounded cups torn cooked chicken pieces or black beans
Sea salt and ground pepper, to taste

1. Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry or chili powder; cook for one minute to infuse the oil with spice.
2. Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, potato, canned fire roasted tomatoes, fresh tomatoes, green chilies; stir for a minute. Add in the broth.
3. Cover and bring to a high simmer. Lower the heat and simmer gently, until the potatoes are tender, about twenty minutes or so.
4. Add the coconut milk and cooked chicken pieces or black beans. Stir and season with sea salt and ground pepper. Heat through gently- please don't boil it.
5. Just before serving, add chopped cilantro and fresh lime juice. We also crumbled some tortilla chips on top with cheese for P and avocado for me!


  1. Looks very good... But not what I expected it to look like. I'll save for the winter...

  2. love it! Plus somebody keeps you pretty busy in the office.


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