BCL - Cranked Up Corn Chowder The Best Recipes
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Cranked Up Corn Chowder |
"I love corn chowder. This strong recipe is hearty and filling."
Ingredients :
- four 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 hen broth
- 4 crimson potatoes, cut into chew-length portions
- 2 cups light cream
- 1 (15 ounce) can cream-fashion corn
- 1 teaspoon finely chopped parsley
- salt and ground black pepper to flavor
- Roux:
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions :
Prep : 20M | Cook : 8M | Ready in : 1H20M |
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- Preheat oven to 350 tiers F (one hundred seventy five levels 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 mins.
- Heat 1 tablespoon olive oil in a massive pot over medium heat. Cook and stir onion, carrot, celery, and garlic inside the olive oil until tender, five to 7 minutes. Stir fowl broth, roasted corn, potatoes, mild cream, cream-style corn, parsley, salt, and pepper into the vegetable aggregate; bring to a boil.
- Melt butter in a small skillet over medium-low heat; stir flour into melted butter and whisk until a paste paperwork and starts offevolved to skinny, about five mins.
- Stir roux into the chowder; maintain cooking until chowder is thickened, approximately 30 minutes.
Notes :
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