Creamy and Comforting Corn Chowder
116-ounce package frozen whole-kernel corn
1 lbyukon gold potatoes, peeled and cut into 1/2-inch pieces
2 Tbspolive oil
1/2 cthinly sliced leeks
2 Tbspfinely chopped shallots
4 cchicken broth
1 tspdried marjoram, crushed
1/2 tspkosher salt or salt
1/2 tspground ginger
1/2 tspground white pepper
3 chalf-and-half or light cream
8individual round loaves sourdough bread
How to Make Creamy and Comforting Corn Chowder
- 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.
- 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).
- 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.
- Add half-and-half. Cook and stir until heated through. Season to taste with salt and white pepper.
- Hollow out the sourdough loaves. To serve, spoon the chowder into bread bowls. Makes 8 servings.
16 points per serving