Food 52

Vegan Roasted Corn Chowder

Inspired by Bobby Flay’s Bar Americain Roasted Corn Soup recipe, but vegan and healthier. The corn stalks are used to make a rich broth for the base of the soup. It isn’t a quick soup to make, but the recipe can be made in stages (make the stock and roasted the corn one night, and put it all together the following day) and is worth the effort. The soup comes out creamy and rich without a hint of milk. Use a little butter to give the soup a bit of richness, or you can easily use a “buttery” spread in equal proportions to make this soup truly vegan. This soup makes great leftovers and the taste actually improves after a few nights in the fridge. Serve it with some warm sourdough bread and a salad tossed with basil vinaigrette for a light late-summer meal.