Roasted Corn White Cheddar Chowder

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Have you ever felt that these first few weeks of September are a bit awkward? Although many see Labor Day as the end of summer, September 23 is actually the first day of fall, which leaves those few weeks in between a bit confusing! I mean school is well in session with summer vacation being only a distant memory, yet it is still ridiculously hot outside and the leaves have yet to start changing colors!

 

 

So to add to the confusion I thought I would share this Roasted Corn White Cheddar Chowder. I feel like this chowder is the perfect transition soup from summer to fall. Making it the perfect first fall soup that I share with you – that is if you don’t count the Mezzaluna Garden Soup that I couldn’t wait till fall to share with you!

 

 

This Roasted Corn White Cheddar Chowder has all of the comforts of a delicious hearty fall soup with all of the memories of summer’s sweet corn!

 

This Roasted Corn White Cheddar Chowder recipe makes enough for 4-5 people.

 

Ingredients:

3 Large Ears of Corn

5 Tablespoon butter

3 Tablespoon All-Purpose Flour

1 Teaspoon salt

1 Teaspoon Black Pepper

1 Pint Half and Half

1 and ¼ Cup Vegetable Broth

2 Medium Sized Diced Potatoes

¼ Cup Chopped Carrots

2 Pinches of Onion Powder

1 Pinch Crushed Red Pepper

2 Pinches of Season All

1 Small Pinch Cayenne Pepper

¼ Teaspoon Dried Thyme

1 Cup Grated White Cheddar

 

First, low broil the 3 large ears of corn on an oil sprayed baking sheet for about 15 minutes, while watching it carefully and rotating the corn every few minutes.

 

In a large pot melt 5 tablespoons of butter, then mix in 3 tablespoons of flour, and brown it for about 1 minute at medium heat. Add ½ teaspoon salt, ½ teaspoon black pepper, and 1 pint half and half, stirring occasionally over medium heat.

 

Once the half and half begins to bubble – a low boil – whisk in the 1 and ¼ cup vegetable broth, turn up the heat to medium high, and add the potatoes and carrots. Once the chowder begins to boil, turn down the heat and let the chowder cook for 10-12 minutes at a slow simmer. Then add the rest of seasonings – ½ teaspoon salt, ½ teaspoon black pepper, 2 pinches of onion powder, 1-2 pinches of crushed red pepper, 2 pinches of Season All, 1 pinch cayenne pepper, and ¼ teaspoon dried thyme. Continue cooking at a slow simmer until the potatoes are soft, but not falling apart. Then add the roasted corn – cut off the cob – and 1 cup white cheddar cheese. Turn heat to low and cook about another 5 minutes or until ready to eat.

 

If your soup begins to thicken too much just add a little bit more half and half or some milk. If you do this you might need to add more white cheddar, salt, or black pepper to taste.

  

 

Enjoy your Roasted Corn White Cheddar Chowder with a sprinkling of fresh cracked black pepper and a sprig of fresh thyme!

 

I’d love to see your Roasted Corn White Cheddar Chowder! Show off your yummy Domestically Blissful dinner on Instagram with the hashtag #DomesticallyBlissful for a chance to be featured on DB’s Instagram!

 
 

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