Roasted Corn Chowder
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Print Recipe
Print Recipe |
Roasted corn, diced potatoes and onions in a creamy rich soup spiced with herbs and hot pepper sauce
| Servings |
| 1cup |
| Servings |
| 1cup |
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
Servings: cup
Units:
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Ingredients
Servings: cup
Units:
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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 Facts
| Calories | 100kcal |
| Total FatSaturated FatTrans Fat | 2.5g0.5g0g |
| Cholesterol | 0mg |
| Sodium | 240mg |
| Total CarbDietary FiberSugars | 18g1g4g |
| Protein | 3g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.