Roasted Corn Chowder
By
NIKKI SMITH
@adorefood
1
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...
Ingredients
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2 pkgfrozen corn kernels, thawed
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1 Tbspolive oil
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1red onion, finely chopped
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2celery stalks with leaves, thinly sliced
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1 Tbspall purpose flour
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3 clow-sodium vegetable broth
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8tiny red potatoes
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1/4 tspsalt
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1/8 tspblack pepper
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1/2 cchopped fresh flat-leaf parsley
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1/2 cgrated parmesan cheese
How to Make Roasted Corn Chowder
- Preheat the oven to 425 f. Spray a large rimmed baking sheet with spray.
- spread the corn on the prepared baking sheet and roast until lightly brown, 25 minutes, stirring twice during cooking.
- 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..
- 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.
- Stir in the remaining cup to the puree and parsley into the chowder. divide the soup into 4 bowls and sprinkle with cheese
About Roasted Corn Chowder
Dietary Needs: Vegetarian
