Recipe courtesy of Michael Lomonaco

Roasted Corn Chowder with Country Cheddar Cheese

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  • Level: Easy
  • Yield: 8 to 10 servings
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Ingredients

Directions

  1. Cut the roasted corn off of their cobs, reserving the cobs. Melt the butter in a large, heavy-bottomed soup pot. Add the corn, the diced vegetables and the seasoning and saute until the vegetables are soft but not browned. Add the chicken stock. Bring to a boil, then reduce to a simmer and add the reserved corn cobs. Cook 40 to 45 minutes, remove the cobs and stir in the grated cheese. Serve immediately.;

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