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
- 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
How to Make Roasted Corn Chowder
- 1Preheat the oven to 425 f. Spray a large rimmed baking sheet with spray.
- 2spread the corn on the prepared baking sheet and roast until lightly brown, 25 minutes, stirring twice during cooking.
- 3Meanwhile, 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..
- 4Gradually 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.
- 5Stir 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
