Roasted Corn Chowder

Ingredients

• 1 tablespoon vegetable oil
• 1 cup diced onion
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups vegetable broth
• 2 cups roasted corn kernels (fresh or frozen)
• 1 cup diced potatoes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup half-and-half
• Salt and pepper to taste

Directions

1. Heat the oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the flour and cook, stirring constantly, for 1 minute.
4. Add the vegetable broth and bring to a boil.
5. Add the roasted corn, potatoes, thyme, smoked paprika, black pepper, and cayenne pepper (if using).
6. Reduce the heat to low and simmer, uncovered, until the potatoes are tender, about 20 minutes.
7. Stir in the half-and-half and season with salt and pepper to taste.
8. Serve warm.

Interesting Facts

• Roasted corn chowder is a great way to use up leftover roasted corn.
• This chowder can be made vegan by using vegan-friendly ingredients.
• This chowder is a great source of protein, fiber, and vitamins.