Cranked Up Corn Chowder

Roasted fresh corn and canned cream-style corn are both used in this hearty corn chowder, chock-full of potatoes, celery, and carrots.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 313 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 3 tablespoons butter
• salt and ground black pepper to taste
• 1 onion, diced
• 1 stalk celery, chopped
• 4 cups chicken broth
• 1 clove garlic
• 2 tablespoons olive oil, divided
• 1 (15 ounce) can cream-style corn
• 2 cups light cream
• 1 cup shredded carrot
• 4 ears corn, kernels cut from cob
• 4 red potatoes, cut into bite-size pieces
• 1 teaspoon finely chopped parsley

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine corn kernels and 1 tablespoon olive oil in a baking dish; stir to coat corn kernels in oil.

Step 3

Roast corn in the preheated oven for 20 minutes.

Step 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.

Step 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.

Step 6

Stir roux into chowder; continue cooking until chowder is thickened, about 30 minutes.