Name: Cranked Up Corn Chowder recipe
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

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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

Nutrition Info

313.3 calories carbohydrate: 30.9 g cholesterol: 53.5 mg fat: 20.4 g fiber: 3.3 g protein: 5.7 g saturatedFat: 10.6 g servingSize: - sodium: 729.1 mg sugar: 6.1 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

8 servings

Recipe Note

I love corn chowder. This robust recipe is hearty and filling.

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