Cozy Ultimate Rustic Roasted Chowder for Comfort in a Bowl Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
