Roasted Vegetable Elote Chowder

Cooking Time

30 minutes

Serving Size

4 Servings

Experience a delightful twist on classic corn chowder with this Roasted Vegetable Elote Chowder recipe, perfect for the crisp days of fall. This comforting soup marries the robust flavors of roasted vegetables with a rich, velvety corn broth. Made with Wesson Corn Oil, this dish balances hearty roasted vegetables with a smooth and creamy broth that’ll warm you up and keep you satisfied. It’s an ideal choice for cozy gatherings and works wonderfully with ingredients you likely have on hand.

Visit our Instagram page for more recipe inspiration!

CONTAINS:

Dairy (cheese, sour cream)

Ingredients

Roasted Vegetables

Corn on the cob 3 cobs.

Poblano Peppers 2 or 3, medium.

Cauliflower 1 small crown.

Wesson Corn Oil 3 tsp.

Salt, kosher 3/4 tsp.

Smoked Paprika 1/2 tsp.

Corn Broth

Vegetable or Chicken Stock 4 cups.

Water 2 cups.

Corn Cobs 3 .

Cilantro Stems 1 bunch.

Garlic Cloves 4 .

Lime Juice 1 1/2 tsp.

Wesson Corn Oil 5 tsp.

Flour, All Purpose 7 tsp.

Lime Juice to garnish.

Assembly

Cotija Cheese 4 tbsp.

Cilantro, picked 2 tbsp.

Smoked Paprika 1/4 tsp.

Sour Cream 2 tbsp.

Method

Roasted Vegetables

Corn
Preheat oven to 450°F.
Remove corn from cobs and reserve cobs. Toss corn kernels in 1 tsp of Wesson Corn Oil, 1/4 tsp of kosher salt, and 1/4 tsp smoked paprika.

Spread out the corn onto a parchment lined baking sheet.
Cook for about 20 minutes or until lightly roasted.

Cauliflower
Cut cauliflower into small florets. Toss cauliflower in 1 tsp of Wesson Corn Oil, 1/4 tsp kosher salt, and 1/4 tsp smoked paprika.

Spread out the cauliflower onto a parchment lined sheet pan.
Roast for about 20 minutes or until lightly charred.

Poblano
Rub poblanos with 1 tsp of Wesson Corn Oil and 1/4 tsp kosher salt.
Roast on a sheet pan for about 20 minutes or until lightly charred.
Remove from oven and when cool enough to handle peel, remove seeds, and dice.

Corn Broth

Combine water, broth, garlic cloves, cobs, onion, and cilantro stems in a medium pot. Simmer for about 30 minutes.
Strain broth and discard the vegetables.
In a clean pot combine flour and oil to make a roux, cook over medium heat for about 2-3 minutes to cook out the roux.
Slowly add the broth to the roux whisking constantly. Bring back to a light simmer while whisking.
Taste the broth and season with lime juice and salt to taste.

Note: the broth should yield about 4 cups. Simmer to reduce and thicken broth or add water back to get to 4 cups.

Assembly Method

Re-heat roasted vegetables slowly by cooking over low heat. In 4 wide shallow bowls place a tablespoon of sour cream and 1/4 of each of the roasted vegetables. Pour about 1 cup of broth into each bowl just prior to serving guests. Garnish with cilantro, crumbled cojita cheese, and a sprinkle of smoked paprika.