Roasted Corn Chowder
Roasted corn, diced potatoes and onions in a creamy rich soup spiced with herbs and hot pepper sauce
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Roasted Corn Chowder
Roasted corn, diced potatoes and onions in a creamy rich soup spiced with herbs and hot pepper sauce
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| Servings |
| 1cup |
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Ingredients
- 1Tbsp extra virgin olive oil
- 1/3cup yellow oniontrimmed, diced
- 1/3cup celerytrimmed, diced
- 2Tbsp green pepperseeded, diced
- 2Tbsp red pepperseeded, diced
- 1/2cup all-purpose flour
- 8cups low sodium vegetable broth
- 2 1/2cups whole kernel corncanned, no salt added, drained
- 1 1/2cups potatopeeled, diced
- 2 1/2tsp kosher salt
- 1tsp granulated sugar
- 1tsp tabasco sauce
- 1/2tsp black pepper
- 1/2tsp granulated garlic spice
- 1/8tsp dried thyme
- 1/8tsp dried bay leaves
- 1 1/2cup whole milk
Instructions
- In stockpot over medium-high heat, add oil. Add onion, celery, and green and red pepper. Sauté until onion is translucent, 3 to 5 minutes.
- Reduce heat to medium. Add flour. Whisk until well blended. Cook, whisking often, 4 minutes. Do not brown. Stir in base.
- Add water. Whisk until well blended. Cook, whisking constantly, until mixture thickens and boils.
- Add remaining ingredients. Return to a boil. Reduce heat. Simmer until potato is tender, 20 to 25 minutes.
- Heat milk and stir into soup. Return to a simmer. Do not boil.
- Remove from heat and cover. Serve hot.