Creamy and Comforting Corn Chowder

Angela Pietrantonio

By
@mrsjoepie

Born and raised in New England, we are always serving up the chowders! I like making it in the bread bowls!
From "food.com"


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Comments:

Serves:

8

Prep:

25 Min

Cook:

1 Hr 10 Min

Ingredients

1
16-ounce package frozen whole-kernel corn
1 lb
yukon gold potatoes, peeled and cut into 1/2-inch pieces
2 Tbsp
olive oil
1/2 c
thinly sliced leeks
2 Tbsp
finely chopped shallots
4 c
chicken broth
1 tsp
dried marjoram, crushed
1/2 tsp
kosher salt or salt
1/2 tsp
ground ginger
1/2 tsp
ground white pepper
3 c
half-and-half or light cream
8
individual round loaves sourdough bread

Directions Step-By-Step

1
Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil. Lightly grease the foil. Spread corn on half of the prepared pan. In a resealable plastic bag, combine potatoes and 1 tablespoon of the oil. Seal and shake well to coat potatoes with oil. Spread potatoes on the other half of the prepared pan. Roast, uncovered, in a 450 degree F oven for 10 minutes, stir, keeping corn and potatoes separate. Continue to roast for 10 minutes more, stirring once or twice. Remove pan from oven. Set aside.
2
Transfer half of the roasted corn, about 3/4 cup, to a food processor or blender. Cover and process or blend until corn is pureed (if necessary, add a small amount of chicken broth to help mixture blend).
3
In a 4-quart Dutch oven, heat the remaining 1 tablespoon oil over medium-high heat. Add leeks and shallots. Reduce heat to medium. Cook and stir leek mixture for 6 to 8 minutes or until leeks are very soft and golden. Add whole corn and pureed corn. Cook and stir for 1 minute. Stir in roasted potatoes, broth, marjoram, salt, ginger, and white pepper. Bring to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until potatoes are tender.
4
Add half-and-half. Cook and stir until heated through. Season to taste with salt and white pepper.
5
Hollow out the sourdough loaves. To serve, spoon the chowder into bread bowls. Makes 8 servings.


16 points per serving

About this Recipe

Course/Dish: Chowders