Cranked Up Corn Chowder

• 4 ears corn, kernels cut from cob
• 2 tablespoons olive oil, divided
• 1 onion, diced
• 1 cup shredded carrot
• 1 stalk celery, chopped
• 1 clove garlic
• 4 cups chicken broth
• 4 red potatoes, cut into bite-size pieces
• 2 cups light cream
• 1 (15 ounce) can cream-style corn
• 1 teaspoon finely chopped parsley
• salt and ground black pepper to taste
• Roux:
• 3 tablespoons butter
• 2 tablespoons all-purpose flour

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine corn kernels and 1 tablespoon olive oil in a baking dish; stir to coat corn kernels in oil.
3. Roast corn in preheated oven for 20 minutes.
4. Heat 1 tablespoon olive oil in a large pot over medium heat.
5. Cook and stir onion, carrot, celery, and garlic in the olive oil until tender, 5 to 7 minutes.
6. Stir chicken broth, roasted corn, potatoes, light cream, cream-style corn, parsley, salt, and pepper into the vegetable mixture; bring to a boil.
7. Melt butter in a small skillet over medium-low heat; stir flour into melted butter and whisk until a paste forms and begins to thin, about 5 minutes.
8. Stir roux into the chowder; continue cooking until chowder is thickened, about 30 minutes.

corn, olive oil, onion, carrot, celery, clove garlic, chicken broth, red potatoes, light cream, creamstyle, parsley, salt, butter, flour

Taken from allrecipes.com/recipe/cranked-up-corn-chowder/ (may not work)