Roasted Corn and Potato Chowder
Roasted Corn and Potato Chowder is a soup that serves 4. One portion of this dish contains around 12g of protein, 41g of fat, and a total of 631 calories. For $3.55 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 52 would say it hit the spot. It is brought to you by I Wash You Dry. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up heavy cream, salt and pepper, cornmeal, and a few other things to make it today. With a spoonacular score of 59%, this dish is solid. Try Chicken & Corn Chowder with Roasted Potato, Roasted Corn and Potato Chowder with a Barbecue Drizzle, and Potato Corn Chowder for similar recipes.
Servings: 4
Ingredients:
2 strips of thick cut bacon, sliced into small pieces
4 cups chicken broth
2 tbsp cornmeal
1 tbsp flour
2 cups fresh corn kernels (shaved from 2 ears of corn)
10-12 small baby gold potatoes, halved, then cut into quarters
4 oz can diced green chilies
1 1/2 cups heavy cream
1 tsp olive oil
1/4 tsp fresh cracked pepper
salt and pepper to taste
1/2 tsp sea salt
1 medium yellow onion, diced
Equipment:
oven
bowl
baking sheet
pot
Cooking instruction summary:
Preheat oven to 425 degrees F.Add the corn kernels, diced potato, oil, 1/2 tsp salt and 1/4 tsp pepper in a large bowl and toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast in oven for 20-25 minutes, stirring half way, until corn and potatoes are lightly charred.In a large pot over medium high heat, add the bacon pieces and cook for two minutes or until bacon grease is rendered, but bacon is still soft. Add the diced onion, and saute for 5 minutes, or until onion is soft and translucent. Add the roasted corn and potato to the pot and stir to combine.Pour in the chicken broth, heavy cream, and green chilies. Stir and simmer for 25-30 minutes.In a small bowl combine the 2 tbsp corn meal, 1 tbsp flour, and 1/4 cup of water. Stir it into the soup, and let simmer for an additional 10 minutes. Season with salt and pepper to your liking. Enjoy!
Step by step:
1. Preheat oven to 425 degrees F.
2. Add the corn kernels, diced potato, oil, 1/2 tsp salt and 1/4 tsp pepper in a large bowl and toss to coat.
3. Spread out in a single layer on a rimmed baking sheet. Roast in oven for 20-25 minutes, stirring half way, until corn and potatoes are lightly charred.In a large pot over medium high heat, add the bacon pieces and cook for two minutes or until bacon grease is rendered, but bacon is still soft.
4. Add the diced onion, and saute for 5 minutes, or until onion is soft and translucent.
5. Add the roasted corn and potato to the pot and stir to combine.
6. Pour in the chicken broth, heavy cream, and green chilies. Stir and simmer for 25-30 minutes.In a small bowl combine the 2 tbsp corn meal, 1 tbsp flour, and 1/4 cup of water. Stir it into the soup, and let simmer for an additional 10 minutes. Season with salt and pepper to your liking. Enjoy!
Nutrition Information:
covered percent of daily need
