Cranked Up Corn Chowder

Cranked Up Corn Chowder

5 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
sweetnspicy
Recipe by  sweetnspicy

“I love corn chowder. This robust recipe is hearty and filling.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine corn kernels and 1 tablespoon olive oil in a baking dish; stir to coat corn kernels in oil.
  3. Roast corn in preheated oven for 20 minutes.
  4. Heat 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion, carrot, celery, and garlic in the olive oil until tender, 5 to 7 minutes. Stir chicken broth, roasted corn, potatoes, light cream, cream-style corn, parsley, salt, and pepper into the vegetable mixture; bring to a boil.
  5. Melt butter in a small skillet over medium-low heat; stir flour into melted butter and whisk until a paste forms and begins to thin, about 5 minutes.
  6. Stir roux into the chowder; continue cooking until chowder is thickened, about 30 minutes.

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Reviews (5)

Rate This Recipe
lutzflcat
2

lutzflcat

It's summer, and I'm heading into my soup and salad/half-sandwich mode. Cook early in the day, maybe grill in the evening, and don't heat up the kitchen for dinner. Followed this recipe to the letter and garnished with a couple roasted red pepper strips and chopped parsley. Roasting the fresh corn really brings out its sweetness and adds great flavor to this chowder...pls. don't skip this step. Excellent, wouldn't change a thing.

AmyV
1

AmyV

This soup was awesome! The only changes I made was to use regular potatoes instead of red potatoes and 1/2 & 1/2 instead of light cream. It was plenty rich. I will definitely make this again!!!

samiam3
1

samiam3

Very sweet and yummy! My five year old gave it 2 thumbs up and eight year old gobbled it right down. I think next time I will add red bell peppers.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 313 cal
  • 16%
  • Fat
  • 20.4 g
  • 31%
  • Carbs
  • 30.9 g
  • 10%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 778 mg
  • 31%

Based on a 2,000 calorie diet

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