What You Need:
4 ears corn, kernels cut from cob
2 tbsp olive oil, divided
1 onion, diced
1 cup shredded or sliced carrot
1 stalk celery, chopped
1 clove garlic
4 cups chicken broth
4 red potatoes, cut into bite-size pieces
1–2 Cups Cooked Chicken
2 cups light cream or Half & Half
1 (15 oz) can cream-style corn
(add a ½ can more for thickness)
1 tsp finely chopped parsley or cilantro
depending on preference
salt and ground black pepper to taste
3 Tbsp butter
2 Tbsp all-purpose flour
Dash of good chili powder to taste
What You Do:
Preheat oven to 350 degrees F (175 degrees C).
Combine corn kernels and 1 Tbsp olive oilin a baking dish; stir to coat corn kernels in oil.
Roast corn in preheated oven for 20 minutes.
Heat 1 Tbsp 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 or cilantro, salt, and pepper into the vegetable mixture; bring to a low boil. Add cooked chicken.
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.
Note: To save time, 1/2 package of frozen corn and 2 cans (drained) of roasted
corn can be substituted for corn on the cob.
Makes 6 – 8 Servings