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Before you jump to Roasted Cheesy Corn Chowder recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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Therefore, it should be somewhat obvious that it’s not at all hard to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to roasted cheesy corn chowder recipe. To make roasted cheesy corn chowder you need 21 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to cook Roasted Cheesy Corn Chowder:

1. Use Vegetables————–
2. Prepare corn
3. Provide kosher salt
4. You need diced potatoes with the skin still on
5. Use ground white pepper
6. Prepare Chowder base—————-
7. You need large carrot washed, peeled and diced
8. You need butter
9. Get can coconut milk
10. Prepare evaporated milk
11. Get chopped celery
12. Prepare chopped parsley
13. Use thyme
14. Take bacon
15. Prepare small onion diced
16. You need garlic sliced very thin
17. Take Cheeses—————————–
18. Provide shredded mild cheddar cheese
19. You need grated parmesan cheese
20. Prepare Garnish———————-
21. Take chopped parsley flakes for garnish

Steps to make Roasted Cheesy Corn Chowder:

1. Preheat the oven 400 degrees Fahrenheit. Slice the garlic thin.
2. Crisp the bacon in a pan with the sliced garlic and onions.
3. Remove bacon and set aside. In the pan turn off the heat and reserve the drippings, onions, and garlic slices.
4. Dice the carrots and Potatoes the same size as possible.
5. Remove the corn off the cob.
6. Slice the celery thinly.
7. By now the bacon drippings are cooled a bit. Coat all the vegetables with the drippings.
8. Place the vegetables, without garlic slices or onions, on a baking sheet, season, and roast in the oven 15 minutes. Make sure all the vegetables are fork tender. Roast longer if necessary.
9. By now the garlic onion flavor should be in the bacon drippings very well.
10. In a pot add the evaporated milk and coconut milk with the butter and remainder of the bacon drippings, onions, and garlic slices. Heat through.
11. The vegetables are roasted.
12. Add all the roasted vegetables to the milk. And continue on medium low heat. For 5 minutes. Add parsley and thyme.
13. Add the cheeses. Stir often.
14. Crumble the bacon and add to the chowder. Reserve 1 tablespoon of bacon per serving. Now give it a stir.
15. Taste and adjust spices to your desired taste. Bring to a slight simmer for 3 minutes. Remove from heat.
16. Sprinkle 1 tablespoon of bacon pieces on top of each bowl of chowder.
17. Garnish with parsley. Serve I hope you enjoy!!!

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