Cozy Ultimate Rustic Roasted Chowder for Comfort in a Bowl Recipe

Introduction

This cozy ultimate rustic roasted chowder is the perfect comfort food for chilly days. Packed with roasted root vegetables and creamy broth, it offers a warm, hearty bowl to soothe your soul. Simple to prepare, it’s a satisfying dish for both vegetarians and anyone craving a wholesome meal.

Ingredients

• 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 cups small Yukon Gold potatoes, cubed
• 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)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika or sweet paprika
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Optional toppings: chopped parsley, shredded cheddar or vegan cheese, crispy sage

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper for easy cleanup.
2. Step 2: Toss the squash (or sweet potato), carrot, parsnip, onion, and garlic with 1–2 tablespoons of olive oil, salt, pepper, and paprika. Spread the mixture in a single layer on the prepared pan. Roast for 25–30 minutes until the edges are caramelized and the vegetables are tender.
3. Step 3: While the vegetables roast, heat a splash of oil in a large pot over medium heat. Add the cubed Yukon Gold potatoes and thyme. Cook for 5–7 minutes, letting the potatoes develop a slight golden edge.
4. Step 4: Pour in the broth and bring it to a gentle simmer. Cook until the potatoes are just tender, about 10–12 minutes.
5. Step 5: Stir in the roasted vegetables along with any juices from the roasting pan, plus the corn kernels. Pour in the milk or cream. Simmer gently for 5–7 minutes to meld flavors and warm through. Adjust seasoning with salt and pepper to taste.
6. Step 6: For a thicker chowder, use an immersion blender to partially blend about one-third to one-half of the soup in the pot, leaving some chunks for texture. Alternatively, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the soup, and simmer until it thickens to coat the back of a spoon.
7. Step 7: Keep the heat low after adding dairy to prevent curdling. Serve the chowder hot with your choice of optional toppings like chopped parsley, shredded cheese, or crispy sage.

Tips & Variations

• Use smoked paprika for a deeper, smoky flavor or sweet paprika for a milder taste.
• Swap parsnip for turnip or celery root to change the flavor profile slightly.
• For a vegan version, choose vegetable broth and a plant-based cream alternative.
• Adding a splash of white wine to the simmering broth can add extra depth.
• Leftover chowder can be thickened further by blending more or adding a bit more cornstarch before reheating.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking or curdling. If the chowder thickens too much after refrigeration, add a splash of broth or milk while reheating to loosen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder in advance?

Yes, this chowder tastes great when made ahead. Allow it to cool completely before refrigerating, and reheat gently on the stove. Adding a little extra liquid when reheating can help maintain the creamy texture.

Can I use canned corn instead of fresh or frozen?

Absolutely. Drain canned corn well before adding it in step 5. Since canned corn is already cooked, just warm it through in the chowder without additional simmering.

Cozy Ultimate Rustic Roasted Chowder for Comfort in a Bowl Recipe

Print Recipe

★★★★★

4.9 from 110 reviews

This Cozy Ultimate Rustic Roasted Chowder is a comforting bowl of hearty vegetables and creamy broth, perfect for chilly days. Featuring roasted butternut squash, carrots, parsnips, and potatoes, combined with corn and a smooth milk or dairy-free cream base, this chowder delivers rich, mellow flavors with a rustic touch. It’s finished with aromatic smoked paprika, thyme, and optional toppings like crispy sage or shredded cheese, making it a versatile and satisfying meal for any occasion.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting and Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 cups small Yukon Gold potatoes, cubed
• 1 cup corn kernels (fresh or frozen)

Liquids & Oils

• 4 cups vegetable broth (or chicken broth if not vegetarian)
• 1 cup milk or cream (or dairy-free alternative like coconut milk or cashew cream)
• 2 tablespoons olive oil

Spices & Seasonings

• 1 teaspoon smoked paprika or sweet paprika
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Optional Toppings

• Chopped parsley
• Shredded cheddar or vegan cheese
• Crispy sage

Instructions

1. Preheat and Prepare Vegetables: Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper to prevent sticking and for easier cleanup.
2. Roast the Vegetables: Toss the butternut squash (or sweet potato), carrot, parsnip, red onion, and minced garlic with 1–2 tablespoons of olive oil, salt, pepper, and smoked or sweet paprika. Spread them evenly in a single layer on the prepared pan and roast in the oven for 25–30 minutes, until the edges are caramelized and the vegetables are tender.
3. Sauté Potatoes and Simmer Broth: While the vegetables roast, heat a splash of oil in a large pot over medium heat. Add the cubed Yukon Gold potatoes and sprinkle with dried thyme. Cook for 5–7 minutes, allowing the potatoes to get lightly golden on the edges. Pour in the vegetable or chicken broth and bring to a gentle simmer. Cook until the potatoes are just tender, about 10–12 minutes.
4. Combine and Simmer Chowder: Stir in the roasted vegetables along with any pan juices and add the corn kernels. Pour in the milk or cream alternative and simmer gently for 5–7 minutes to meld the flavors and warm the chowder through. Adjust seasoning with salt and black pepper as needed.
5. Thicken the Chowder (Optional): For a thicker consistency, use an immersion blender to blend about one-third to one-half of the soup directly in the pot, leaving some texture. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir this slurry into the pot. Simmer until the chowder thickens enough to coat the back of a spoon.
6. Serve and Garnish: Keep the heat low once the dairy is added to prevent curdling—avoid a rolling boil. Serve the chowder hot with your choice of optional toppings such as chopped parsley, shredded cheese, or crispy sage for an added flavor and texture boost.

Notes

• The chowder can be made vegetarian by using vegetable broth and dairy or vegan cream alternatives.
• Roasting the vegetables first enhances their natural sweetness and adds depth to the chowder.
• If using dairy alternatives, avoid boiling the chowder after adding them to prevent separation.
• The chowder thickness can easily be adjusted by blending or adding a cornstarch slurry according to your preference.
• Optional toppings like crispy sage or vegan cheese add delightful texture and richness.

Keywords: roasted chowder, rustic soup, butternut squash soup, creamy vegetable chowder, vegetarian comfort food, autumn soup recipe, creamy roasted vegetable stew