Roasted Vegetables Chowder – Healthy and Delicious

  • 45 mins total
  • 15 mins prep
  • 30 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Roasted vegetables chowder.

After a great day of fun activities with my son, dinner came too fast once again.  Refrigerator door open pondering how I was going to use the left overs from the night before. Soup was the only meal that sounded good. All the ingredients lined up on my prep table, cutting board ready as well as my large Le Creuset pot on the stove.

I really enjoy preparing soups with roasted vegetables, but never before I used roasted bell peppers and corn together, therefore I was a bit nervous of the end result.  The voices in my house have  spoken: “We Love It”. And this coming from a child too. Happy mom!!

I have to admit I really enjoy creating in the kitchen.  The soup last night was, I have to say, quite delicious not to mention healthy.  As you can see it was quite easy to prepare, and any vegetables will do. Just let your imagination take over and have fun with it.

You may want to add some baby pasta too , cooked aside, to make a rich winter soup for the little one.

I liked to sprinkle some lime juice over it, it intensified the flavor of the corn and the bell peppers. Maybe add some jalapeno to give it s Southwest kick.

Giangi's Kitchen Signature


Nutrition Facts
Roasted Vegetables Chowder - Healthy and Delicious
Amount Per Serving
Calories 116 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 21mg7%
Sodium 20mg1%
Potassium 179mg5%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 2g2%
Protein 7g14%
Vitamin A 190IU4%
Vitamin C 3.6mg4%
Calcium 3mg0%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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Roasted Vegetables Chowder - Healthy and Delicious

  • 45 mins total
  • 15 mins prep
  • 30 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • roasted bell peppers
  • roasted carrots
  • roasted corn
  • sliced zucchini
  • 1 1/2 cup frozen white corn
  • 1 cup already cooked chicken
  • cut up pieces of yellow and red bell pepper
  • juice lime


  1. Scrape the corn from roasted the cob and set aside. Cut the cob core in half and place inside a large pan.

  2. Add the roasted bell peppers, carrots, zucchinis, frozen white corn, scraped roasted corn, chicken or meat, vegetables bouillon cube to the pan. Add water to about two inches over the vegetables.

  3. Cook for about 30 minutes.

  4. Remove the corn cob core and scrape any juices or corn remaining to it.

  5. Place all the vegetables in the blender and liquefy. Return to pan and if to thick add some water to dilute.

  6. Serve with a dollop of sour cream and chopped bell peppers. Add a sprinkle of lime juice over the soup.


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