Description
I love corn chowder. This robust recipe is hearty and filling.
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
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine corn kernels and 1 tablespoon olive oil in a baking dish; stir to coat corn kernels in oil.
- Roast corn in preheated oven for 20 minutes.
- Heat 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion
- carrot
- celery
- and garlic in the olive oil until tender
- 5 to 7 minutes. Stir chicken broth
- roasted corn
- potatoes
- light cream
- cream-style corn
- parsley
- salt
- and pepper into the vegetable mixture; bring to a boil.
- 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.
- Stir roux into the chowder; continue cooking until chowder is thickened
- about 30 minutes.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 8