Roasted Corn Chowder
Did someone say soup and chili season? This Roasted Corn Chowder is the first of the lineup I have planned. It is a great way to get in lots of in-season veggies, plus it is super tasty. Please like, share, and follow for more content! And let me know how you like this recipe! Roasted Corn Chowder Yield: 4 Prep time: 40 minutes Total time: 70 minutes Ingredients Roasted Corn: Corn on the Cob | 5 - 6 ears Olive Oil | 1-2 tbsp Salt and Pepper | to taste Chowder: Russet Potatoes | 2 diced Carrots | 5 medium, peeled and diced Red Pepper | 1 diced Jalepeño | 1 diced Vegetable Broth | 5 cups Unbleached all purpose flour | 2 tbsp Olive Oil | 1 tbsp Minced Garlic | 1 tsp Raw Cashews | 1/4 cup Almondmilk | 1/2 cup Bay Leaf | 1 Roasted Corn | 1 batch from above Green Onions | for serving Crackers | for serving Directions 1. Preheat oven to 375. Shuck the corn and remove as many of the strings as possible. Add olive oil, salt, and pepper. Wrap in aluminu