Roasted Corn Chowder | A Recipe from Alaskaknitnat.com

Roasted Corn Chowder

Hi Blogfriends!

It’s been a long time since I’ve posted. I got really really busy with my floral business but in light of recent events I’ve had to close my business and now I have more time for other creative endeavors, such as remaking some of my favorite knitting patterns and cooking.

I’ve been making a lot of recipes using easy-to-find ingredients. Last night I came up with a tasty soup that I wanted to share. It’s a flexible recipe. Add different kinds of veggies if you like and change up the seasonings if these don’t suit you.

Roasted Corn Chowder | A Recipe from Alaskaknitnat.com

Roasted Corn Chowder with Chicken and Mushrooms

Serves 4

Ingredients:

  • 1.5 cups frozen corn
  • 2 tablespoons butter
  • 3/4 cup chopped onion
  • 1 cup chopped crimini or button mushrooms
  • salt
  • 1 large carrot, chopped
  • 2 celery ribs, chopped
  • 1/2 teaspoon Trader Joes umami powder (optional)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • Freshly ground pepper
  • 3 Yukon Gold potatoes, cut into bite-sized cubes
  • 1 cup leftover rotisserie chicken pieces, torn into chunks
  • 3 cups chicken stock, 1/4 cup reserved
  • 2 tablespoons flour
  • 1.5 cups milk
  • 1/4 cup cream

Roasted Corn Chowder | A Recipe from Alaskaknitnat.com

Directions:

Thaw the corn in a strainer under hot water and drain in a salad spinner. Place corn on a baking sheet and broil until corn is browned. Set aside.

Melt butter in a 4 quart soup pot over medium high flame. Add the onions and mushrooms. Sprinkle with salt. Sauté until moisture is gone from the mushrooms, about 7 minutes. Add the celery, carrots, umami powder, thyme, oregano and pepper to taste. Sauté another few minutes until mushrooms start to brown.

Add the corn, potatoes, chicken, 2.75 cups of stock and the milk. In a small liquid measuring cup whisk together the 1/4 cup stock and the flour to make a slurry. Pour that into the pot and bring everything to a simmer. Do not let it come to a rolling boil as this can cause the milk to curdle.

Partially cover and simmer for 20 minutes or until the potatoes are cooked through. Turn off the heat and stir in the cream.

If the soup isn’t thick enough for your liking, create another slurry of cold stock and flour and add to soup and simmer for another 7 minutes.

Roasted Corn Chowder | A Recipe from Alaskaknitnat.com

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