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Spicy Corn Chowder

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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
80 min
SERVINGS
8 servings
Dinner U.S.
Spicy Corn Chowder
Ingredients
  • 4 ears corn, kernels cut from cob
  • 2 tablespoons olive oil, divided
  • 1 onion, diced
  • 1 cup shredded carrot
  • 1 stalk celery, chopped
  • 1 clove garlic
  • 4 cups chicken broth
  • 4 red potatoes, cut into bite-size pieces
  • 2 cups light cream
  • 1 (15 ounce) can cream-style corn
  • 1 teaspoon finely chopped parsley
  • salt and ground black pepper to taste
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
Instructions
1
Preheat your oven to a high temperature of three hundred fifty degrees Fahrenheit, or one seventy-five degrees Celsius.
2
In a large baking container, merge corn kernels with one tablespoon of olive oil and gently mix until the corn is evenly coated in oil.
3
Then, place the corn mixture in a preheated oven and roast for twenty minutes.
4
Next, heat one tablespoon of olive oil in a large cooking vessel over medium heat. Cook and stir the onion, carrot, celery, and garlic in the olive oil until they are tender, taking anywhere from five to seven minutes.
5
Add chicken broth, roasted corn, potatoes, light cream, cream-style corn, parsley, salt, and pepper to the vegetable mixture; bring everything together to a boil.
6
Meanwhile, melt butter in a small cooking vessel over medium-low heat; stir flour into melted butter and whisk until the mixture forms a smooth paste that begins to thin, taking about five minutes.
7
Finally, stir this roux into the chowder; continue cooking until the chowder is thickened, taking around thirty minutes.