roasted corn chowder

Name: Roasted Corn Chowder
Prep time: 20 min
Cook time: 35 min
Ingredients: 2 package(s) frozen corn kernels, thawed; 1 tablespoon(s) olive oil; 1 - red onion, finely chopped; 2 - celery stalks with leaves, thinly sliced; 1 tablespoon(s) all purpose flour; 3 cup(s) low-sodium vegetable broth; 8 - tiny red potatoes; 1/4 teaspoon(s) salt; 1/8 teaspoon(s) black pepper; 1/2 cup(s) chopped fresh flat-leaf parsley; 1/2 cup(s) grated parmesan cheese

(1 RATING)

64 Pinches 1 Photo

NIKKI SMITH

HEMET, CA

Updated on Jun 6, 2011

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...

Rate

prep time 20 Min

cook time 35 Min

method ---

yield

Ingredients

2 packages frozen corn kernels, thawed
1 tablespoon olive oil
1 - red onion, finely chopped
2 - celery stalks with leaves, thinly sliced
1 tablespoon all purpose flour
3 cups low-sodium vegetable broth
8 - tiny red potatoes
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped fresh flat-leaf parsley
1/2 cup grated parmesan cheese

How To Make roasted corn chowder

Step 1

Preheat the oven to 425 f. Spray a large rimmed baking sheet with spray.

Step 2

spread the corn on the prepared baking sheet and roast until lightly brown, 25 minutes, stirring twice during cooking.
Step 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..
Step 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.
Step 5

Stir in the remaining cup to the puree and parsley into the chowder. divide the soup into 4 bowls and sprinkle with cheese
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes