Roasted chicken– corn chowder

CUISINE & CULTURE | ANGELINA@ANGELINALARUE.COM

ANGELINA L aRUE

Corn is a predominate ingredient in Southwestern cuisine. Fresh corn is always better, but if it is not available during the fall and winter when we make more chilies, soups and chowders, frozen corn can be used. In this recipe, the ears of corn are roasted, so be sure to thaw the corn and pat it dry before roasting. And the addition…