Roasted Cheesy Corn Chowder Add sauce mixture to potato mixture; stir until blended. Stir in corn, chicken and roasted peppers. Heat to boiling; reduce heat to low.

Ingredients of Roasted Cheesy Corn Chowder

  1. You need of Vegetables--------------.
  2. Prepare 1 ear of corn.
  3. Prepare To taste of kosher salt.
  4. Prepare 1 cup of diced potatoes with the skin still on.
  5. It's To taste of ground white pepper.
  6. You need of Chowder base----------------.
  7. It's 1 of large carrot washed, peeled and diced.
  8. You need 2 tablespoons of butter.
  9. It's 15 ounce of can coconut milk.
  10. Prepare 15 ounce of evaporated milk.
  11. Prepare 1/2 cup of chopped celery.
  12. You need 2 tablespoons of chopped parsley.
  13. Prepare 1 pinch of thyme.
  14. Prepare 3 slices of bacon.
  15. It's 1/2 of small onion diced.
  16. You need 2 cloves of garlic sliced very thin.
  17. Prepare of Cheeses-----------------------------.
  18. It's 1 cup of shredded mild cheddar cheese.
  19. You need 1/3 cup of grated parmesan cheese.
  20. It's of Garnish----------------------.
  21. Prepare As needed of chopped parsley flakes for garnish.

Roasted Cheesy Corn Chowder step by step

  1. Preheat the oven 400 degrees Fahrenheit. Slice the garlic thin..
  2. Crisp the bacon in a pan with the sliced garlic and onions..
  3. Remove bacon and set aside. In the pan turn off the heat and reserve the drippings, onions, and garlic slices..
  4. Dice the carrots and Potatoes the same size as possible..
  5. Remove the corn off the cob..
  6. Slice the celery thinly..
  7. By now the bacon drippings are cooled a bit. Coat all the vegetables with the drippings..
  8. Place the vegetables, without garlic slices or onions, on a baking sheet, season, and roast in the oven 15 minutes. Make sure all the vegetables are fork tender. Roast longer if necessary..
  9. By now the garlic onion flavor should be in the bacon drippings very well..
  10. In a pot add the evaporated milk and coconut milk with the butter and remainder of the bacon drippings, onions, and garlic slices. Heat through..
  11. The vegetables are roasted..
  12. Add all the roasted vegetables to the milk. And continue on medium low heat. For 5 minutes. Add parsley and thyme..
  13. Add the cheeses. Stir often..
  14. Crumble the bacon and add to the chowder. Reserve 1 tablespoon of bacon per serving. Now give it a stir..
  15. Taste and adjust spices to your desired taste. Bring to a slight simmer for 3 minutes. Remove from heat..
  16. Sprinkle 1 tablespoon of bacon pieces on top of each bowl of chowder..
  17. Garnish with parsley. Serve I hope you enjoy!!!.

But I am starting to sound like Bubba Gump. I have never shared corn chowder with my family so I knew it was time. Serve immediately with a scattering of scallions on top. Looking for a really simple and healthy soup recipe? This thick and cheesy Cheddar Corn Chowder with Bacon is made light using cauliflower to thicken it, no cream added.

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