Roasted Cheesy Corn Chowder
I had some corn and I haven't had corn chowder in a while. So I am sharing this very rich chowder.
Roasted Cheesy Corn Chowder
I had some corn and I haven't had corn chowder in a while. So I am sharing this very rich chowder.
Cooking Instructions
- 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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