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.
1leekgreen top removed, thoroughly washed and sliced or diced
2ribscelerydiced
1/2green bell pepperdiced
1/2red bell pepperdiced
1orange bell pepperdiced
1cupsmall carrotspeeled sliced
3clovesgarlicminced
1tsp.sea saltor kosher salt
1/3tsp.black pepper
1tsp.paprika
1tsp.dried thyme
1tsp.dried rosemary
1tbsp.dried parsley
1/2tsp.dill weed
16oz.chicken broth
2cupscooked chicken or leftover rotisserie chicken, diced
1qt.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.