Cranked Up Corn Chowder
Description
Roasted fresh corn and canned cream-style corn are both used in this hearty corn chowder, chock-full of potatoes, celery, and carrots.
Ingredients
•
4 ears corn, kernels cut from cob
•
2 tablespoons olive oil, divided
•
1 onion, diced
•
1 cup shredded carrot
•
1 stalk celery, chopped
•
1 clove garlic
•
4 cups chicken broth
•
4 red potatoes, cut into bite-size pieces
•
2 cups light cream
•
1 (15 ounce) can cream-style corn
•
1 teaspoon finely chopped parsley
•
salt and ground black pepper to taste
•
3 tablespoons butter
•
2 tablespoons all-purpose flour
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Combine corn kernels and 1 tablespoon olive oil in a baking dish; stir to coat corn kernels in oil.
3
Roast corn in the preheated oven for 20 minutes.
4
Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion, carrot, celery, and garlic in hot oil until tender, 5 to 7 minutes. Stir chicken broth, roasted corn, potatoes, light cream, cream-style corn, parsley, salt, and pepper into vegetable mixture; bring to a boil.
5
While chowder comes to a boil, make roux: Melt butter in a small skillet over medium-low heat; stir flour into melted butter and whisk until a paste forms and begins to thin, about 5 minutes.
6
Stir roux into chowder; continue cooking until chowder is thickened, about 30 minutes.