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Southwest Cranked-Up Corn Chowder

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


Roux:

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







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