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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.