Roasted Corn and Potato Chowder
  • Chowder
  • 4 slices bacon, chopped
  • 1 T. olive oil
  • 4 small leeks, chopped
  • 4 garlic cloves, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon smoked paprika
  • ¼ cup chopped sun dried tomatoes (I get these in a bag at Trader Joes, not packed in oil.)
  • Corn on the cob; 4 roasted in oven (I removed kernels from 4 and added 2 cobs later)
  • 1 ½ cups chopped yukon gold potatoes
  • 4 c. chicken stock
  • 1½ c. half and half
  • 1½ T. flour
  • Garnish
  • ¼ cup fresh chopped chives
  • reserved bacon
  1. Cook bacon in a stock pot until crisp.Remove bacon and reserve for garnish.
  2. Add leeks and garlic.
  3. Season with salt/pepper and smoked paprika. Cook 5 mins.
  4. Add sundried tomatoes for 2 mins and a little more oil, if needed.
  5. Add corn kernels, potatoes and chicken stock.
  6. Bring up to a boil, then reduce to a simmer and cook covered 20 minutes.
  7. In a measuring cup, whisk the half and half with the flour.
  8. Pour it into the soup and allow it to simmer on low for 20-30 minutes. Also, add the 2 cobs.
  9. Taste and add salt/pepper as needed.
  10. Soup will be nice and thick when done.
  11. Serve with reserved bacon and chopped chives.
Recipe by Hugs and Cookies XOXO at