Cranked Up Corn Chowder

Ingredients

• 4 ears corn, kernels cut from cob
• 2 tablespoons olive oil, divided
• 1 onion, diced
• 1 cup shredded carrot
• 1 stalk celery, chopped
• 1 clove garlic
• 4 cups chicken broth
• 4 red potatoes, cut into bite-size pieces
• 2 cups light cream
• 1 (15 ounce) can cream-style corn
• 1 teaspoon finely chopped parsley
• Salt and ground black pepper to taste
• Roux:
• 3 tablespoons butter
• 2 tablespoons all-purpose flour

Directions

Preheat oven to 350 degrees F (175 degrees C).

Combine corn kernels and 1 tablespoon olive oil in a baking dish; stir to coat corn kernels in oil.

Roast corn in preheated oven for 20 minutes.

Heat 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion, carrot, celery, and garlic in the olive oil until tender, 5 to 7 minutes. Stir chicken broth, roasted corn, potatoes, light cream, cream-style corn, parsley, salt, and pepper into the vegetable mixture; bring to a boil.

Melt butter in a small skillet over medium-low heat; stir flour into melted butter and whisk until a paste forms and begins to thin, about 5 minutes.

Stir roux into the chowder; continue cooking until chowder is thickened, about 30 minutes.