A Hearty and Delicious Roasted Potato Corn Chowder Recipe That Will Warm You Up on a Chilly Day.
Imagine a steaming bowl of Roasted Potato Corn Chowder, a rustic masterpiece that warms both body and soul. This soup boasts a medley of earthy and sweet ingredients that come together in a symphony of flavors.
Feeds 4-6 people
Prep time 15-20 minutes
Cook time 30-45 minutes
Why Roasted Potato Corn Chowder Works
Flavor Depth: Roasting the potatoes before adding them to the chowder intensifies their flavor, giving them a caramelized sweetness and a slightly smoky undertone. This depth of flavor contrasts nicely with the natural sweetness of the corn.
Texture Contrast: The chowder combines creamy, tender potatoes with the slight crunch of corn kernels, creating a satisfying textural contrast. The roasted potatoes are soft and buttery, while the corn provides bursts of sweetness and freshness.
Comforting and Filling: Potatoes are starchy and filling, making the chowder hearty and satisfying. The combination of potatoes, corn, and cream makes it a comforting dish that feels indulgent yet wholesome.
Ingredients
- 1 can of whole kernel corn
- 10-12 baby gold potatoes, cut into quarters
- 1 medium yellow onion, diced
- 1 pound of bacon sliced into small pieces (Save some for the end)
- ¼ cup of all purpose flour
- Salt, pepper, & garlic seasoning
- 4 cups of chicken broth
- 2 ½ cups of heavy cream
- Cooking oil (I used olive oil)
- Chopped chives
- Shredded cheddar cheese
Instructions
To start, preheat your smoker or oven to 425 degrees(218°C) Next, on a lined baking sheet, add the corn kernels and diced potatoes. Drizzle cooking oil generously over the top and season evenly with salt, pepper, and garlic seasoning. Ensure everything is well mixed. Then, place the baking sheet in the oven for 20-25 minutes, remembering to mix halfway through for even cooking
Meanwhile, in a large pot over medium-high heat, begin by cooking the bacon pieces for two minutes until the bacon grease is rendered but the bacon is still soft. Next, add the diced onion and sauté for about 5 minutes until the onion turns soft and translucent.
Gradually whisk in the flour and cook for an additional 2 minutes until thickened. Then add chicken broth followed by stirring in the heavy cream.
Now, it’s time to bring in the roasted corn and potatoes from the oven and stir them into the pot to combine. Let everything simmer for 5 to 10 minutes, allowing the flavors to meld together. Taste and season with salt and pepper according to your preference.
Finally, garnish your delicious creation with chopped chives and a generous sprinkle of cheddar cheese. Serve piping hot in bowls and savor every mouthful!
I usually serve this ahead of my Smoked Turkey Breast on thanksgiving!
Another fall recipe i love to make is my Dutch Oven Roasted Chicken
