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Corn chowder is one of my favorite soups around, but in winter months when corn isn’t readily available it can be hard to make one with lots of flavor. However I recently learned that roasting fresh, canned, or defrosted corn is a great way to develop flavor and add sweetness to off-season corn.
This soup starts with a bunch of roasted corn, veggies, a touch of spice from Poblanos, and vegetable broth. It cooks low and slow to develop deep flavors in the crockpot. Then in the last hour of cooking, we add the “chowder” creaminess by blending half of the soup and then adding skim milk and a touch of cream. The resulting soup is rich, creamy, and delicious. Make a big batch since it freezes great.
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You can also use canned corn or defrosted frozen corn. Just make sure to dry it first with a towel to remove excess moisture.
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