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 , 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.

Nutrition per serving