 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
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 |
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. 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.
|
|