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Cranked Up Corn Chowder
Cranked Up Corn Chowder
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Creamy corn chowder with roasted fresh corn, 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
  • 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
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Toss corn kernels with 1 tablespoon of olive oil in a baking dish until evenly coated.
  • Roast corn in a perfectly heated oven for 20 minutes until golden and delicious.
  • In a large pot over medium heat, warm up 1 tablespoon of olive oil. Sauté onion, carrot, celery, and garlic in the fragrant oil until soft, for about 5 to 7 minutes. Add in chicken broth, roasted corn, potatoes, light cream, cream-style corn, parsley, salt, and pepper. Bring everything to a boil and let the flavors meld together beautifully.
  • In a small skillet over medium-low heat, melt butter. Stir in flour and whisk until a smooth paste forms and starts to thin, approximately 5 minutes.
  • Blend the roux into the chowder and simmer until thickened, which should take around 30 minutes.

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