Cranked Up Corn Chowder

I love corn chowder. This robust recipe is hearty and filling.

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Combine corn kernels and 1 tablespoon olive oil in a baking dish; stir to coat corn kernels in oil.

Step: 3

Roast corn in preheated oven for 20 minutes.

Step: 4

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.

Step: 5

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.

Step: 6

Stir roux into the chowder; continue cooking until chowder is thickened, about 30 minutes.

Per Serving: 313 calories; protein 5.7g; carbohydrates 30.9g; fat 20.4g; cholesterol 53.5mg; sodium 729.1mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked whole , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.