Creamy and Comforting Corn Chowder

1
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"

Rating:

★★★★★ 2 votes

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

How to Make Creamy and Comforting Corn Chowder

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

Printable Recipe Card

About Creamy and Comforting Corn Chowder

Course/Dish: Chowders



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