Real Recipes From Real Home Cooks ®

roasted corn chowder

★★★★★ 1
a recipe by

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
prep time 20 Min
cook time 35 Min

Ingredients For roasted corn chowder

  • 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
  • 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

  • 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