A super easy soup that takes little and no time to prepare and yet it is rich in flavor.

Refrigerator door open pondering how I would use the leftovers from the night before.

roasted vegetables chowder

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 have I used roasted bell peppers and corn together.

Therefore I was a bit nervous about the 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 pretty 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 a Southwest kick.

If you enjoy this delicious Roasted Vegetables Chowder – A healthy and Delicious recipe, look at my other recipes.

Panko Salmon – Crunchy and Delicious

Potatoes Maitre D’ – French Classic

Roasted Vegetables Chowder – Healthy and Delicious

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roasted vegetables chowder
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
A super easy soup that takes little and no time to prepare and yet it is rich in flavor.


  • bell peppers, roasted
  • carrots, roasted
  • corn, roasted
  • zucchini, sliced
  • cup white corn, frozen
  • 1 cup chicken, already cooked and diced
  • red bell pepper, cut up pieces
  • lime, juiced


  • Scrape the corn from roasted the cob and set aside. Cut the cob core in half and place inside a large pan.
  • 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.
  • Cook for about 30 minutes.
  • Remove the corn cob core and scrape any juices or corn remaining to it.
  • Place all the vegetables in the blender and liquefy. Return to pan and if to thick add some water to dilute.
  • Serve with a dollop of sour cream and chopped bell peppers. Add a sprinkle of lime juice over the soup.


Calories: 116kcal | Carbohydrates: 12g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 20mg | Potassium: 179mg | Fiber: 1g | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 3.6mg | Calcium: 3mg | Iron: 0.5mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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