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–+ servings

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 Soups, Stews & Chowders
Cuisine American
Servings 10

Ingredients
  

  • 3 tbsp. unsalted butter
  • 8 ears fresh corn-on-the-cob shucked
  • 1 large onion chopped
  • 1 leek green top removed, 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 sliced
  • 3 cloves garlic minced
  • 1 tsp. sea salt or kosher salt
  • 1/3 tsp. black pepper
  • 1 tsp. paprika
  • 1 tsp. thyme
  • 1 tsp. rosemary
  • 1 tbsp. parsley
  • 1/2 tsp. dill weed
  • 16 oz. chicken broth
  • 2-3 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 on low heat about 10 minutes.
  • Meanwhile, in chicken broth, simmer, covered, on medium heat the onion, leek, celery, bell peppers, carrots and garlic 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
Keyword bacon, carrots, chicken, corn, gluten free, soup
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