Roasted Corn Chowder

Name: Roasted Corn Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 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

By NIKKI SMITH
@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...

Rating:

★★★★★ 1 vote5

Comments:

7 Comments

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
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How to Make Roasted Corn Chowder

Step-by-Step

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