Roasted Corn Chowder
Roasted corn, diced potatoes and onions in a creamy rich soup spiced with herbs and hot pepper sauce
Servings 1 cup
Calories 100kcal
Ingredients
- 1 Tbsp extra virgin olive oil
- 1/3 cup yellow onion trimmed, diced
- 1/3 cup celery trimmed, diced
- 2 Tbsp green pepper seeded, diced
- 2 Tbsp red pepper seeded, diced
- 1/2 cup all-purpose flour
- 8 cups low sodium vegetable broth
- 2 1/2 cups whole kernel corn canned, no salt added, drained
- 1 1/2 cups potato peeled, diced
- 2 1/2 tsp kosher salt
- 1 tsp granulated sugar
- 1 tsp tabasco sauce
- 1/2 tsp black pepper
- 1/2 tsp granulated garlic spice
- 1/8 tsp dried thyme
- 1/8 tsp dried bay leaves
- 1 1/2 cup 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.
Nutrition
Calories: 100kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2.5g | Saturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 240mg | Fiber: 1g | Sugar: 4g