Roasted Corn Chowder
This super tasty Roasted Corn Chowder recipe is all made in one pot and perfect when you're craving a big pot of hearty and savory soup.
Servings: 8
Calories: 449kcal
Equipment
Ingredients
- 1 1/2 cups sharp cheddar cheese, shredded and room temperature
- 1 1/4 cup white cheddar cheese, shredded and room temperature
- 1/4 cup unsalted butter
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/4 cup thinly sliced green onion
- 2 garlic cloves, minced
- 1/2 cup all purpose flour
- 4 cups low-sodium chicken broth
- 1 12-oz. beer, (an American lager or brown ale)
- 1 1/2 cups half and half
- 2 cups frozen fire roasted corn
- 2 cups frozen diced hash brown potatoes
- 6 slices cooked bacon, crumbled
- 1/3 cup grated parmesan cheese
- 1 tsp hot sauce
Instructions
- Melt the butter in a dutch oven or large pot over medium heat. Add the onion, bell pepper, green onion, and garlic. Sauté, stirring occasionally, until the vegetables are have softened and the onions are translucent, about 10 minutes.
- Stir in the flour and cook for about 1 minute. Then mix in the broth and continue cooking until it comes to a light boil. Stir in the beer and half and half, then add the corn and potatoes. Bring to a boil, then reduce the heat to medium low and simmer, uncovered, for 5 minutes, stirring occasionally.
- Gradually add the shredded cheeses, stirring constantly, until they melt. Stir in the bacon, Parmesan, and hot sauce. Continue cooking for 3-5 more minutes.
- Remove the pot from the heat and let stand for 10 minutes before serving. I like to top mine with more green onions, bacon, a sprinkle of parmesan cheese, and a splash of hot sauce.
Nutrition
Calories: 449kcal | Carbohydrates: 30g | Protein: 20g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 518mg | Potassium: 511mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1159IU | Vitamin C: 20mg | Calcium: 379mg | Iron: 2mg