Cranked Up Corn Chowder

Ingredients

• 4 earss 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 chicken broth
• 4 reds potatoes , cut into bite-size pieces
• 2 cups light cream
• 1 can cream-style corn , 15 ounce
• 1 teaspoon finely chopped parsley
• salt and ground black pepper to taste

Instructions

1. 1

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

2. 2

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

3. 3

   Roast corn in the preheated oven for 20 minutes.

4. 4

   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.

5. 5

   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.

6. 6

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