Roasted Corn chowder

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Roasted Corn chowder Recipe

By Tammy Algood Published: February 1, 2017

  • Yield: 6 Servings



  1. Preheat the oven to 500 degrees. Meanwhile, line a large jellyroll pan with aluminum foil and add the poblano peppers (skin side up) and corn. Bake 15 minutes or until the peppers are blistered. Remove and place the peppers in a zip-top plastic bag and seal. Let stand for 10 minutes, then peel the peppers, removing and discarding the seeds. Coarsely chop and set aside.
  2. Place the oil and butter in a Dutch oven over medium heat. When hot, add the onions, bell peppers and potatoes. Cook 10 minutes, stirring occasionally. Add the flour, salt, chili powder and pepper. Cook, stirring constantly, for 2 minutes. Add the stock and cook 15 minutes longer. Stir in the roasted corn and peppers. Cook 10 minutes and add the cream. Cook 10 minutes longer and serve warm with a garnish of chives.

    About Author

    Tammy Algood

    Originally from Starkville, Miss., Tammy Algood has a Bachelor’s of Science from Mississippi State University and a Master’s from Middle Tennessee State University. She writes about food for The Tennessean and monthly for The Tennessee Magazine. Broadcast appearances include Nashville’s local ABC, CBS, NBC and Fox affiliates as well as statewide on PBS. Tammy can also be seen nationally on the HGTV and DIY networks.


    1. Lee Akins on

      Where is the corn in the ingredient list? And why is cranberry sauce listed? I’m confused!

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