Roasted Corn Chowder



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...

★★★★★ 1 vote
20 Min
35 Min


2 pkg
frozen corn kernels, thawed
1 Tbsp
olive oil
red onion, finely chopped
celery stalks with leaves, thinly sliced
1 Tbsp
all purpose flour
3 c
low-sodium vegetable broth
tiny red potatoes
1/4 tsp
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

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About Roasted Corn Chowder

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