Roasted Potato & Corn Chowder with Smoky Paprika Tofu. The best! I love chowder so much (exhibit A, B,) but this one is new for me! Instead of boiling everything together in a pot, I wanted to create a little more of a roasted smoky flavour. So we roast the veggies first! They get all crispy and a little charred and then you blend with broth and dairy-free cream to get the most delicious and flavourful thick creamy chowder. Its topped with crispy smoked paprika tofu “croutons” for added taste and protein. Such a winner and couldn’t be easier!
Hi and happy Monday everyone! AHH only ONE MORE Monday until my wedding. Holy time flies, especially in the summer! Usually September here is quite warm and filled with a few mini heat waves, but so far it has been chiiiiilllyyy. Which is bad news for my outdoor wedding but good news for soup lovers. Look, whatever is meant to be will be, so I’m not going to dwell on the wedding what-ifs until the day comes.
And, I’ll cheer myself up with alllll the yummy cozy fall recipes while I’m at it! I liked two yummy chowders above in case you’re more of a pumpkin lover or gnocchi fanatic, but if you love a good ol corn and potato chowder then this one is for you!
The details on this roasted veggie chowder…
To start, grab a sheet pan on large roasting pan and add in the potato chunks, onion and garlic. Add the oil and spices and toss to coat. Roast them in the oven, and then you’ll add the corn closer to the end.
Meanwhile, make the tofu. You can do it in a frying pan on the stove or an air fryer which is what I did!
Next, add the roasted veggies to a blender with the cream and broth. I always use Earth’s Own Oat Cream but you can use full fat coconut milk too. Blend until creamy, then add to a pot and season + heat until hot.
Serve with the tofu on top, and enjoy!
Looking for more fall recipes? Check these out:
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Roasted Potato & Corn Chowder with Smoky Paprika Tofu
- Total Time: 1 hour
- Yield: 4 servings
Description
Roasted potato, onion, garlic and corn, blended with spices and cream into a chowder. Topped with smoky tofu croutons.
Ingredients
Chowder:
- 4 cups potato cubes
- 1/2 white onion, diced
- 3 cloves garlic
- 2 tbsp oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups corn kernels (fresh or frozen)
- 2 1/2 cups veggie broth
- 1 cup vegan cream or coconut milk
- 2 tsp chopped fresh thyme or 1 tsp dried thyme
Smoky Tofu Croutons:
- 1 block of tofu (12 oz)
- 2 tbsp oil
- 1 tsp smoked paprika
- 1 tsp nutritional yeast
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 400 F. Line a baking sheet with parchment paper.
- Add potatoes, onion and garlic to a bowl. Add oil, salt and pepper. Toss to coat.
- Bake 30 minutes, flipping halfway through, until potatoes are golden and fork-tender. Add corn and bake 5-10 more minutes.
- Meanwhile, make the tofu. Add tofu to a bowl with oil and spices and toss to coat. Fry in a frying pan for about 10 minutes, stirring frequently, until crispy, or in an air fryer for about 15 minutes until crispy.
- Add veggies to a blender with broth and cream (or add all to a pot and use an immersion blender). Blend until smooth, and remember when blending hot liquids to take the middle plug out of the lid and cover lightly with a dish towel to let steam escape so it doesn’t explode.
- Add to a pot and heat on low/medium heat until warmed through. Stir in thyme, then taste and season with more salt/pepper if desired.
- Serve hot and garnish with tofu croutons. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
