roasted corn chowder

How To Make roasted corn chowder

• 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
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