Roasted Sweet Corn Chowder – Low FODMAP Recipe Of The Week

The Low FODMAP Recipe of this week is Roasted Sweet Corn Chowder featuring Green Valley Creamery Lactose Free Sour Cream! Nothing beats a comforting bowl of soup on a cold winter day. Fodmappers in the Northern Hemisphere – this recipe is for you! This recipe is modified from Green Valley Creamery’s Roasted Sweet Corn Chowder…

The Low FODMAP Recipe of this week is

Roasted Sweet Corn Chowder

featuring Green Valley Creamery Lactose Free Sour Cream!

Nothing beats a comforting bowl of soup on a cold winter day. Fodmappers in the Northern Hemisphere – this recipe is for you!

This recipe is modified from Green Valley Creamery’s Roasted Sweet Corn Chowder to be not only lactose free but also low FODMAP!

Serves 8

Ingredients

2 Tbsp. Green Valley Creamery Lactose-Free Butter

2 Tbsp. garlic or onion infused extra-virgin olive oil

6 sprigs fresh thyme, chopped

1/4 cup low FODMAP all-purpose flour (such as Lo-Fo Pantry Plain Flour)

6 cups low FODMAP vegetable stock (such as FODMAPPED for you Slow Cooked Vegetable Broth)

1 1/2 cups Green Valley Creamery Lactose-Free Sour Cream

2 russet potatoes, peeled and diced

4 ears corn (or about 3 cups of frozen corn)

Salt and freshly ground black pepper to taste

1/4 cup fresh parsley leaves, chopped

Instructions

1. Preheat oven to 350°F or 175°C°. Place corn (leaving the husks on) directly on the oven rack and roast for 30 minutes or until corn is soft. If using frozen corn, refresh the corn under cold running water and drain thoroughly. Place the frozen corn on a pan, drizzle with a bit of olive oil, and roast for 10-15 minutes until golden brown. Set aside.
2. Heat the butter and 1 tablespoon olive oil in a large pot over medium heat. Add thyme and cook until fragrant.
3. Add the flour and stir until paste-like consistency. Slowly add the stock in and continue to stir, ensuring the flour dissolves and helps thicken the broth.
4. Add the sour cream and potatoes and return to a boil. Boil hard for about 7 to 10 minutes, until the potatoes break down a bit (this will also help to thicken the soup and give it a good texture).
5. Cut the corn kernels off the cob and add to the soup (save some kernels for garnish). Season with salt and pepper and simmer to blend all the flavors together, about 10 minutes. Stir in the parsley and add a tablespoon of olive oil. Ladle the soup into bowls, top with a few kernels of roasted corn, and serve.

Enjoy!