Recipe: Roasted Corn Chowder

I’m sick. Like seriously chills/sweating at the same time sick (and yes I am also working)! I went to Zumba yesterday and all went well until I came home and this sickness hit me like a ton of bricks. I feel slightly better because of night quil but I have no energy to type much of anything. So I will leave you with this recipe for corn chowder that I made last Sunday. I loved it before I was struck down with this cold and I love it even more because it’s soothing to my throat and comforting to my soul!

Ingredients:

3 cans low fat, low sodium broth (i used chicken)

1 large bag of frozen sweet corn (or 5-6 ears of corn)

1 small carton heavy cream

5 Roma tomatoes

6 cloves of garlic

1 medium sweet onion

1/2 small can jalapenos

2-3 tablespoons olive oil

2 tablespoons flour

3 teaspoons butter

Instructions:

Pre-heat oven to 425

Let bag of corn defrost. Once defrosted place corn in a long roasting pan and drizzle with olive oil.

In another roasting pan cut Roma tomatoes (as small or large as you like) and garlic. Drizzle with olive oil.

Let roast for 30 mins.

When roasting is almost finished chop up the sweet onion and saute in butter until clear.  Sprinkle in flour and mix until thick.

Pour in jalapenos, then broth.

Once corn,tomatoes and garlic are roasted pour into broth and let simmer.

Pour in carton of heavy cream.

Let simmer for 30 mins.

Let cool and eat!

****Note: if broth is not thick enough for you, you can use a bit of flour well mixed with water in another container and then pour it into the broth to provide more thickness.

Image courtesy of joefoodie

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