Cranked Up Corn Chowder

Name: Cranked Up Corn Chowder
Total time: 80
Yield: 8
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

Recipe by sweetnspicy from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

8 servings

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4 ears corn, kernels cut from cob
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2 tablespoons olive oil, divided
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1 onion, diced
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1 cup shredded carrot
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1 stalk celery, chopped
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1 clove garlic
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4 cups chicken broth

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4 red potatoes, cut into bite-size pieces
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2 cups light cream
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1 (15 ounce) can cream-style corn
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1 teaspoon finely chopped parsley
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salt and ground black pepper to taste
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3 tablespoons butter
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2 tablespoons all-purpose flour

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Combine corn kernels and 1 tablespoon olive oil in a baking dish; stir to coat corn kernels in oil.
Roast corn in preheated oven for 20 minutes.
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.
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.
Stir roux into the chowder; continue cooking until chowder is thickened, about 30 minutes.