Roasted Corn and Potato Chowder
I have just remade this recipe and it was as yummy as we remembered. A few new additions for the toppings were fried sage leaves and pan fried leeks! For the sage leaves, simply heat a little olive oil in a skillet and cooke them about 2 mins. to crisp. Drain on a paper towel and sprinkle with salt.
Roasted Corn and Potato Chowder
Ingredients
- 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
Instructions
- Cook bacon in a stock pot until crisp.Remove bacon and reserve for garnish.
- Add leeks and garlic.
- Season with salt/pepper and smoked paprika. Cook 5 mins.
- Add sundried tomatoes for 2 mins and a little more oil, if needed.
- Add corn kernels, potatoes and chicken stock.
- Bring up to a boil, then reduce to a simmer and cook covered 20 minutes.
- In a measuring cup, whisk the half and half with the flour.
- Pour it into the soup and allow it to simmer on low for 20-30 minutes. Also, add the 2 cobs.
- Taste and add salt/pepper as needed.
- Soup will be nice and thick when done.
- Serve with reserved bacon and chopped chives.
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