Cranked Up Corn Chowder recipe

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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

  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. 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.

  5. 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.

  6. 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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