Roasted Cheesy Corn Chowder
Roasted Cheesy Corn Chowder

Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, roasted cheesy corn chowder. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Roasted Cheesy Corn Chowder is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Roasted Cheesy Corn Chowder is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have roasted cheesy corn chowder using 21 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Cheesy Corn Chowder:
  1. Make ready Vegetables————–
  2. Get 1 ear corn
  3. Take To taste kosher salt
  4. Prepare 1 cup diced potatoes with the skin still on
  5. Take To taste ground white pepper
  6. Make ready Chowder base—————-
  7. Prepare 1 large carrot washed, peeled and diced
  8. Prepare 2 tablespoons butter
  9. Get 15 ounce can coconut milk
  10. Prepare 15 ounce evaporated milk
  11. Take 1/2 cup chopped celery
  12. Prepare 2 tablespoons chopped parsley
  13. Prepare 1 pinch thyme
  14. Prepare 3 slices bacon
  15. Prepare 1/2 small onion diced
  16. Take 2 cloves garlic sliced very thin
  17. Make ready Cheeses—————————–
  18. Get 1 cup shredded mild cheddar cheese
  19. Prepare 1/3 cup grated parmesan cheese
  20. Take Garnish———————-
  21. Take As needed chopped parsley flakes for garnish
Instructions to make Roasted Cheesy Corn Chowder:
  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!!!

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