Roasted Corn Chowder

NIKKI SMITH

By
@adorefood

I got this recipe from my W.W book, about 2 years ago.. Just loved the texture and not so heavy like the one I use to make..but has a lot of favor..some times I add chopped left over ham in it...


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Prep:

20 Min

Cook:

35 Min

Ingredients

2 pkg
frozen corn kernels, thawed
1 Tbsp
olive oil
1
red onion, finely chopped
2
celery stalks with leaves, thinly sliced
1 Tbsp
all purpose flour
3 c
low-sodium vegetable broth
8
tiny red potatoes
1/4 tsp
salt
1/8 tsp
black pepper
1/2 c
chopped fresh flat-leaf parsley
1/2 c
grated parmesan cheese

Directions Step-By-Step

1
Preheat the oven to 425 f. Spray a large rimmed baking sheet with spray.
2
spread the corn on the prepared baking sheet and roast until lightly brown, 25 minutes, stirring twice during cooking.
3
Meanwhile, heat the oil in a large saucepan over med heat. add onions and cook, until soften , stirring occasionally, for 5 minute. Add celery and cook until softened for 3 minutes. Stir in flour and cook for 1 minute stirring constantly,to avoid browning..(don't return brown) just trying to cook of the favor of the flour..
4
Gradually stir in the broth until blended. Stir in the corn, potatoes, salt and pepper; bring to a boil. Reduce the heat and simmer, string occasionally, until the potatoes are fork-tender, 15 minutes. Let cook 5 minutes. Puree 2 cups of the chowder in a blender or food processor.
5
Stir in the remaining cup to the puree and parsley into the chowder. divide the soup into 4 bowls and sprinkle with cheese

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy