ROASTED CORN AND POTATO CHOWDER
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!
Servings: 16 servings
Calories: 238kcal
Equipment
- corn stripper optional
- parchment paper optional
- high speed blender optional
- immersion blender optional
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
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
This chowder freezes beautifully. Cool completely and then store in airtight freezer containers or freezer bags for up to 3 months.
Nutrition
Serving: 1serving | Calories: 238kcal | Carbohydrates: 18g | Protein: 2g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 490mg | Potassium: 333mg | Fiber: 2g | Sugar: 5g | Vitamin A: 198IU | Vitamin C: 13mg | Calcium: 25mg | Iron: 1mg
