Cranked Up Corn Chowder

Name: Cranked Up Corn Chowder
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; Roux:; 3 tablespoons butter; 2 tablespoons all-purpose flour

15 ingredients

8 steps

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
Roux:
3 tablespoons butter
2 tablespoons all-purpose flour

Directions

1

Preheat 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 preheated oven for 20 minutes.
4

Heat 1 tablespoon olive oil in a large pot over medium heat.
5

Cook and stir onion, carrot, celery, and garlic in the olive oil until tender, 5 to 7 minutes.
6

Stir chicken broth, roasted corn, potatoes, light cream, cream-style corn, parsley, salt, and pepper into the vegetable mixture; bring to a boil.
7

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.
8

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