Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
8
Ingredients
Roux:
- 3tablespoonsbutter
- 2tablespoonsall-purpose flour
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Combine corn kernels and 1 tablespoon olive oil in a baking dish; stir to coat corn kernels in oil.
Roast corn in the preheated oven for 20 minutes.
Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion, carrot, celery, and garlic in hot oil until tender, 5 to 7 minutes. Stir chicken broth, roasted corn, potatoes, light cream, cream-style corn, parsley, salt, and pepper into vegetable mixture; bring to a boil.
While chowder comes to a boil, make roux: 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 chowder; continue cooking until chowder is thickened, about 30 minutes.
Nutrition Facts (per serving)
| 313 | Calories |
| 20g | Fat |
| 31g | Carbs |
| 6g | Protein |
