Cozy Ultimate Rustic Roasted Chowder for Comfort in a Bowl Recipe
This Cozy Ultimate Rustic Roasted Chowder is a hearty and comforting soup featuring a blend of roasted root vegetables, tender potatoes, and sweet corn, all simmered in a creamy broth. With its smoky paprika and thyme accents, it offers a rustic flavor perfect for chilly days. The chowder is versatile, allowing for dairy or dairy-free milk alternatives, and can be thickened to your preference either by blending part of the soup or using cornstarch. Garnish with fresh parsley, cheese, or crispy sage for an added touch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Roasted Vegetables
- 2 cups cubed butternut squash or sweet potato
- 1 large carrot, diced
- 1 medium parsnip, diced
- 1 red onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil (divided)
- 1 teaspoon smoked paprika or sweet paprika
- Salt and black pepper to taste
Chowder Base
- 2 cups small Yukon Gold potatoes, cubed
- 1 teaspoon dried thyme
- 4 cups vegetable broth (or chicken broth for non-vegetarian)
- 1 cup corn kernels (fresh or frozen)
- 1 cup milk or cream (or dairy-free alternative like coconut milk or cashew cream)
Optional Toppings
- Chopped parsley
- Shredded cheddar or vegan cheese
- Crispy sage
Instructions
- Preheat and prepare vegetables: Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup. Toss the cubed butternut squash or sweet potato, diced carrot, diced parsnip, chopped red onion, and minced garlic with 1–2 tablespoons of olive oil, salt, pepper, and paprika. Spread the vegetables in a single layer on the sheet pan.
- Roast the vegetables: Roast the vegetables in the preheated oven for 25–30 minutes, until their edges are caramelized, and they are tender. This roasting step brings out natural sweetness and depth of flavor.
- Cook potatoes with thyme: While the vegetables roast, heat a splash of olive oil in a large pot over medium heat. Add the cubed Yukon Gold potatoes and dried thyme, cooking for 5–7 minutes until the potatoes start to get golden edges.
- Simmer potatoes in broth: Pour in the vegetable or chicken broth and bring the pot to a gentle simmer. Cook for 10–12 minutes, or until the potatoes are just tender to the bite.
- Combine and add corn and dairy: Stir the roasted vegetables along with any pan juices and the corn kernels into the pot. Pour in the milk or cream and gently simmer the chowder for 5–7 minutes to meld the flavors and warm everything through. Taste and adjust seasoning with salt and pepper as necessary.
- Thicken the chowder (optional): For a thicker texture, use an immersion blender to blend one-third to one-half of the soup in the pot, leaving the rest chunky. Alternatively, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water, stir it into the pot, and simmer until the chowder thickens enough to coat the spoon.
- Serve: Keep heat low to avoid boiling once dairy is added to prevent curdling. Serve the chowder hot, garnished with your chosen toppings like chopped parsley, shredded cheddar or vegan cheese, or crispy sage for added flavor and texture.
Notes
- For a vegan version, use vegetable broth and coconut milk or cashew cream instead of dairy milk or cream.
- You can adjust the thickness by blending more or less soup or using the cornstarch method as preferred.
- Roasting the vegetables beforehand enhances the flavor dramatically, so don’t skip this step.
- Use Yukon Gold potatoes for their creamy texture; other waxy potatoes may be substituted but adjust cooking times accordingly.
- If fresh corn is unavailable, frozen corn works perfectly well when added during the simmering step.
- Leftovers keep well refrigerated for 3-4 days and can be gently reheated on the stovetop.
Keywords: roasted chowder, rustic chowder, butternut squash soup, creamy chowder, vegetable chowder, fall soup recipe, cozy soup
