Cranked Up Corn Chowder Recipe - Allrecipes.com
Cranked Up Corn Chowder Recipe
  • READY IN ABOUT hrs

Cranked Up Corn Chowder

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine corn kernels and 1 tablespoon olive oil in a baking dish; stir to coat corn kernels in oil.
  3. Roast corn in preheated oven for 20 minutes.
  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.
  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.
  6. Stir roux into the chowder; continue cooking until chowder is thickened, about 30 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Jun 29, 2013

It's summer, and I'm heading into my soup and salad/half-sandwich mode. Cook early in the day, maybe grill in the evening, and don't heat up the kitchen for dinner. Followed this recipe to the letter and garnished with a couple roasted red pepper strips and chopped parsley. Roasting the fresh corn really brings out its sweetness and adds great flavor to this chowder...pls. don't skip this step. Excellent, wouldn't change a thing.

 
Sep 16, 2013

This soup was awesome! The only changes I made was to use regular potatoes instead of red potatoes and 1/2 & 1/2 instead of light cream. It was plenty rich. I will definitely make this again!!!

 
Aug 11, 2013

Very sweet and yummy! My five year old gave it 2 thumbs up and eight year old gobbled it right down. I think next time I will add red bell peppers.

 
Feb 14, 2014

My husband and I really, really liked this! The only change I made was to use plain almond milk in place of the cream because that's all I had in the house. Oh, and I had to use frozen corn since it's February and I can't get fresh. Easy and absolutely delicious! We garnished it with green onions, cheese, and a dollop of sour cream, but it's good without all that. I will definitely make this again since it's easy enough for a weeknight dinner and I almost always have the ingredients. Thanks!

 
Aug 08, 2013

Very good soup! Had to sub sweet potatoes 'cause I was out of white, but they tasted really good, and I added a bit of cumin and cayenne pepper for a little zing. Will definitely make again.

 

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Nutrition

  • Calories
  • 313 kcal
  • 16%
  • Carbohydrates
  • 30.9 g
  • 10%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 20.4 g
  • 31%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 778 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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