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:

Quickview
813k Calories
16g Protein
40g Total Fat
101g Carbs
20% Health Score
Limit These
Calories
813k
41%

Fat
40g
63%

  Saturated Fat
22g
142%

Carbohydrates
101g
34%

  Sugar
10g
12%

Cholesterol
129mg
43%

Sodium
1584mg
69%

Get Enough Of These
Protein
16g
33%

Vitamin C
111mg
135%

Vitamin B6
1mg
73%

Potassium
2333mg
67%

Fiber
12g
51%

Manganese
0.98mg
49%

Phosphorus
433mg
43%

Vitamin B3
7mg
39%

Vitamin B1
0.55mg
37%

Magnesium
144mg
36%

Copper
0.6mg
30%

Vitamin A
1474IU
29%

Folate
114µg
29%

Iron
4mg
25%

Vitamin B5
2mg
22%

Vitamin B2
0.33mg
19%

Zinc
2mg
15%

Calcium
132mg
13%

Vitamin K
12µg
12%

Vitamin E
1mg
9%

Selenium
5µg
8%

Vitamin B12
0.31µg
5%

Vitamin D
0.67µg
4%

covered percent of daily need
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