Roasted Corn and Potato Chowder

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

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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
• 1 ½ c. half and half
• 1 ½ 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.