Roasted Corn and Potato Chowder
This is the perfect chowder for these fall days. The roasted corn I used was frozen from Trader Joe's so if you have one near you by all means use that, it's so easy. You can also roast the corn on the barbecue or boil it for a bit and then char it on the stove top if you have gas. I have seen a few brands at other stores so you may want to look in the frozen section.
Here's a tip, my daughter had a bowl and she said the only thing that would be better about it is if it had big chuncks of lobster in it. So there you go, if you have any lobster hanging around.
INGREDIENTS
5 strips bacon
3 tablespoons butter
2 large russet potatoes, peeled and small chopped
2 carrots, small chopped or fine sliced
2 stalks celery, fine sliced
1 clove garlic, smashed or frozen squares from Trader Joe's (they are smashed in clove size pieces and so handy)
1/8 cup chopped onions
1/4 cup flour
2 cups chicken broth
1 cup 1/2 and 1/2
1 cup whole milk
1 - 16 oz. frozen roasted corn or 4 cups roasted corn off the cob
salt and pepper to taste
DIRECTIONS
Nuke bacon on paper towels in microwave, chop and set aside.
Peel, chop and boil potatoes while preparing rest of ingredients. Keep an eye on them so they don't get to soft or they will be mush in you chowder. When done don't leave them sitting in the hot water, put them in a strainer and set aside till ready to add them.
In 3 tablespoons butter, add onion, carrots, garlic, and celery for 8 to 10 minutes till soft.
Mix in flour and cook until flour is blended in, about 2 minutes
Slowly stir in chicken broth until flour is all melted in and then add milk and 1/2 and 1/2. Bring to high simmer until this mixturet gets a little thicker, stirring a lot.
Add corn, cooked potatoes, and bacon.
Salt and pepper to taste, but remember you have bacon in there so as it sits longer it will take on some of the salt from the bacon.
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