Tuesday, September 6, 2011

Roasted Corn Chowder

It's a rainy day here, may have to make this again!!!

You will have instant fans after serving this...it is yummmmm

  • 1 small-medium onion (chopped & finely diced)
  • 1 cup chopped carrots (or shredded)
  • 1/2 red bell pepper
  • 1/2 orange bell pepper
  • 6 small potatoes (peeled & diced)-I used red potatoes
  • 6 cups chicken broth
  • 2 tablespoons flour
  • 2 tablespoons butter
  • milk (approximately 1/2 cup)
  • 10 grilled or roasted ears of corn (cut from cob)
  • 1 teaspoon garlic powder
  • salt & pepper to taste
    • turkey bacon
    • fat free sour cream
    • cheese

  1. Prepare onions, peppers, potatoes, and corn (see pic below for indoor grilling tips)
  2. Pour all ingredients except milk, butter, and flour into crockpot.
  3. Mix well and cook on low for 8 hours or high for 4 hours.
  4. Make a roux
    1. melt butter in saucepan
    2. slowly whisk in flour
    3. after flour is incorporated into butter add in milk slowly to make a thick broth (about 1 cup worth)
  5. Remove a few cups of the chowder and blend in a blender with roux or dump in roux and use immersion blender to mix chowder and blend it until it has reached your desired consistency.
  6. Serve with turkey bacon bits, fat free sour cream, cheese, salsa whatever floats your corn chowder boat!

Pouring diced veggies into crock
Mixing all ingredients together.
Roast the corn on a cast iron griddle (spray with baking spray and 'grill' until browned) season with salt and pepper.
Cut from cob before adding corn to chowder.
Chowder cooking.
Making a roux, I don't do it the correct way, but it works :o)

My roux ready to be added to chowder.
Roux added and after this pic I used an immersion blender to chop up about 1/2 the chowder

Final product after blending.
We liked a fat free sour cream, turkey bacon, cheese mix on ours.

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