Real Recipes From Real Home Cooks ®

creamy and comforting corn chowder

(2 ratings)
Recipe by
Angela Pietrantonio
Woonsocket, RI

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

(2 ratings)
yield 8 serving(s)
prep time 25 Min
cook time 1 Hr 10 Min

Ingredients For creamy and comforting corn chowder

  • 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

How To Make creamy and comforting corn chowder

  • 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

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