ROASTED CORN AND POTATO CHOWDER

No ratings yet

Roasted Corn and Potato Chowder gets its exquisite flavor by first roasting the vegetables before pureeing for a delicious depth of flavor you'll love!

Prep Time10

Cook Time55

Course: Chowder, Soup - Main Course

Cuisine: American Comfort Food

Servings: servings

Calories: 238kcal

Author: Renee Goerger

Equipment

Ingredients

For the roasted corn:

6-8 ears corn on the cob or 4 cups frozen corn, thawed
5 tablespoons olive oil divided
1 teaspoon salt
½ teaspoon black pepper

For the roasted potatoes:

1½ pounds Boomer Gold Potatoes or small Yukon gold cut into halves or quarters
2 medium sweet onions roughly chopped
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper

To finish the chowder:

4 tablespoons butter
2 cups water or as needed, depending on the consistency you like
½ cup chopped cooked bacon set some aside for garnish, optional
½ cup sour cream
1 tablespoon sugar optional

US Customary - Metric

Instructions

To roast the vegetables:

Preheat oven to 425-degrees Fahrenheit (220 Celsius).
Place the ears of corn on a baking sheet and brush generously with olive oil. Season them with salt and pepper.
Place the prepared potatoes and onions in a large bowl and toss them with olive oil, salt, and pepper.
Spread the potatoes (cut side down) and onions onto a baking sheet into a single even layer.
Roast in the preheated oven for 40-45 minutes until the potatoes are golden and the corn has caramelized.
Remove the vegetables from the oven and cool.
Once the corn has cooled enough to handle, remove the kernels from the cobs using a chef's knife or a corn stripper. Set ¾'s cup aside for garnish if desired.

To blend the chowder:

Add 2 cups of beef (or chicken stock) along with 1½ cups of water into a blender. Carefully add the roasted potatoes and onions along with the corn and blend until smooth and creamy.
Add 1 teaspoon apple cider vinegar and additional salt and pepper as needed. Blend again until combined.

To finish the chowder:

Transfer the chowder to a large stockpot.
Add the butter, additional water (if desired), bacon (reserving some for garnish), sour cream, and ½ cup of the reserved whole roasted corn kernels (save the additional ¼ cup for garnish, if desired).
Stir well and cook over medium heat until hot.
To serve, ladle the chowder into bowls and garnish with the remaining bacon, roasted corn kernels, and chopped parsley.

Nutrition