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Roasted Corn Chowder | Can't Stay Out of the Kitchen | this is one of our favorite #soup recipes & amazing comfort food for the #fall. Dinner can be ready in about 30 minutes with this #corn #chowder. #glutenfree

Roasted Corn Chowder

Teresa Ambra
This delicious soup uses fresh, roasted corn and other veggies, plenty of seasonings and cream which makes it nice and thick. It only takes about 30 minutes to make so it's the perfect weeknight meal for chilly, fall nights. This chowder is gluten free.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 10
Calories 498 kcal

Equipment

  • 1 large skillet
  • 1 Dutch oven or large sauce pan
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 vegetable peeler
  • 1 wooden spoon
  • 1 soup ladle

Ingredients
  

  • 3 tbsp. unsalted butter
  • 8 ears fresh corn-on-the-cob shucked
  • 1 large onion chopped
  • 1 leek green top removed, thoroughly washed and sliced or diced
  • 2 ribs celery diced
  • 1/2 green bell pepper diced
  • 1/2 red bell pepper diced
  • 1 orange bell pepper diced
  • 1 cup small carrots peeled sliced
  • 3 cloves garlic minced
  • 1 tsp. sea salt or kosher salt
  • 1/3 tsp. black pepper
  • 1 tsp. paprika
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 1 tbsp. dried parsley
  • 1/2 tsp. dill weed
  • 16 oz. chicken broth
  • 2 cups cooked chicken or leftover rotisserie chicken, diced
  • 1 qt. heavy whipping cream

Instructions
 

  • Sauté corn in butter with salt, pepper, paprika, thyme, rosemary, dill weed and parsley in large skillet on low heat about 10 minutes.
  • Meanwhile, in Dutch oven or large sauce pan, add chicken broth and cook over low heat.
  • Add onion, leek, celery, bell peppers, carrots and garlic and simmer for about 15 minutes or until carrots are fork tender.
  • Lower heat; stir in corn and chicken.
  • Add cream.
  • Heat through and serve.

Notes

NOTE: If you can't find fresh corn-on-the-cob, substitute about 24-oz. frozen corn, or 3 15-oz. cans drained, whole kernel corn, for the fresh corn in the recipe.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 498kcalCarbohydrates: 24gProtein: 14gFat: 41gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 138mgSodium: 445mgPotassium: 562mgFiber: 4gSugar: 10gVitamin A: 4505IUVitamin C: 39mgCalcium: 125mgIron: 3mg
Keyword bacon, carrots, chicken, corn, gluten free, soup
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