Roasted corn and potato chowder

While browsing for gift ideas for my friends who are expecting their first child, I stumbled onto this amazing recipe. The recipe I have below is adapted from the original, only because it was what we had on hand. We were having cold and gloomy weather and this chowder was perfect! Thanks,! Really, you should check out that blog! I’m sure you’ll find lots to explore!
This was a hearty, creamy chowder that hit the spot! Warms your insides so the cold outside doesn’t seem so bad. Really, it wasn’t that cold, I’m just a baby when it comes to the first cold weather of the season. This wasn’t that difficult to make, either. So, have fun and enjoy as the weather outside takes us towards winter.


What you need:
2 pounds of potatoes, cubed into one inch pieces
1 tbsp salt, divided
2 tbsp butter
1 pkg frozen roasted corn, thawed; about 3 cups (You can also substitute regular corn or grilled corn on the cob, kernels removed after roasting.)
1 large white onion, finely chopped
3 cups reduced fat (2%) milk, plus 1/2 cup, divided
1/2 cup heavy cream
3 tbsp green onions, finely chopped
1/2 tsp dried thyme
Flour, to thicken
What to do:
First, prep all of your ingredients and have them handy. Place the potatoes and 2 tsp of salt in a large pot of water. Bring to a boil and cook until just fork tender, about 10-15 minutes. Place your frozen corn in a saucepan and bring to room temperature.
Once the corn is room temperature, puree one cup of roasted corn and 1/2 cup milk.  Set aside. When the potatoes are fork tender, drain and set aside, still in the colander.
Melt the butter in a stockpot or deep skillet over medium heat. Add the onions and the last teaspoon of salt. While they are cooking, use a knife to further rough chop the potatoes in the colander.  Once the onions are translucent, about 3-5 minutes, add the milk, cream, potatoes, roasted corn, roasted corn puree, and dried thyme. Raise temperature to simmer ingredients.
If you prefer a thicker chowder, ladle some of the soup into a bowl and add flour (about 1-2 tbsps). Mix into a soupy paste, make sure there are no clumps. While stirring, pour back into the pot. Simmer ingredients in the pot for 20 minutes. Remove from heat and stir in chopped green onions. Serve and enjoy!

2 responses to “Roasted corn and potato chowder

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