Roasted Corn Chowder with Lime

The first few clear-as-a-bell days of fall always put me in the mood for a seasonal soup. Harvest time is precious. So take advantage of the dwindling corn harvest and make a warming pot of our family's favorite- roasted corn chowder. We usually make it vegetarian, but I have also made it with added pieces of cooked organic chicken. If fresh corn is no longer available, frozen corn will do. You can easily roast kernels on a baking sheet to give them a lovely roasted corn flavor.

Roasted Corn Chowder with Lime


3 ears of corn, roasted, kernels removed
1 medium sweet onion, diced
1 14-oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles
2 rounded cups* cubed organic tofu or cooked chicken pieces
1 cup seeded, chopped fresh heirloom tomatoes- I used yellow and pink
4-5 cloves fresh garlic, chopped
1 large sweet potato, peeled, diced
4 oz. chopped roasted green chiles
1 quart light vegetable broth
1 14-oz can coconut milk
1 tablespoon olive oil
1 teaspoon cumin
1/2 to 1 teaspoon curry or chili powder or paste, mild or hot, to taste
Sea salt and ground pepper, to taste
A quick drizzle of organic raw agave, to taste
3 tablespoons fresh chopped cilantro
Fresh lime juice from 2 juicy limes


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. Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, sweet potato, canned fire roasted tomatoes, fresh tomatoes, green chiles; stir for a minute. Add in the broth. Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about twenty minutes or so.

2. Add the coconut milk and tofu (or cooked chicken). Stir and season with sea salt and ground pepper; and add a drizzle of organic raw agave to taste. Heat through gently- please don't boil it.

3. Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning. The lime juice brightens the taste and accents the spice. Agave cools the hotness. Garnish with a lime wedge and pass out the spoons. Slurp. Smile.

Additional Info:

Serves 6-8.

If you don't care for cilantro just leave it out. Use fresh basil or parsley. And while we're talking changes, if you're not a fan of coconut milk and you'd rather use traditional moo-cow milk in your chowder, Darling, feel free. Be happy.

If you are using dairy instead of coconut milk, add a good splash of light cream to this recipe just before serving. (Do not boil.) This makes it a rich and super creamy chowder.

Add some chipotle powder or smoked paprika if you like your corn soups smoky.

Serve with warm corn tortillas or corn muffins.

This soup was even better the next day.

This chowder works well cooked slowly in a Crock Pot; add the coconut milk and tofu or cooked chicken 30 minutes before serving and heat through.

Add the lime juice and cilantro just before serving.

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