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

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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