Roasted Corn & Potato Chowder

I have had this recipe in my recipe binder for a looooong time. That’s one of my favorite things about this blog – it gets me working on all of these archived dishes! On this night, the stars finally aligned and brought both red potatoes and {frozen} roasted corn into my home. Though other ingredients were still MIA, I did run out to the store seething in enthusiasm for making this chowda! And don’t worry! It hails from Cooking Light magazine {exhale}, so it’s not as bad for you as you think 🙂

I’ve included this soup in my Feeding New Mom’s post – check it out if you know someone who just had a baby or will soon! It’s a great gift idea 🙂

You will need: {adapted from Cooking Light magazine}
*Recipe can be printed from recipes tab on the blog home page.
*Makes about 6 servings

2 pounds of red potatoes, cubed into one inch pieces
1 tbsp salt, divided
2 tbsp butter
1 pkg frozen roasted corn, thawed; about 3 cups

{I used Trader Joes brand. You can also substitute regular corn or grilled corn on the cob, kernels removed after roasting.}

1 large white onion, finely chopped
3 cups reduced fat (2%) milk, plus 1/2 cup, divided
1/2 cup half and half
2 lemon thyme sprigs
3 tbsp chives, finely chopped
1 1/2 tsp fresh lemon thyme, chopped
kosher salt & freshly ground black pepper

First, prep all of your ingredients and have them handy. Place the potatoes and 2 tsp of salt in a large pot of water. Bring to a boil and cook until just fork tender, about 10-15 minutes. Place your frozen corn in a saucepan and bring to room temperature.

Once the corn is room temperature, puree one cup of roasted corn and 1/2 cup milk. Set aside. When the potatoes are fork tender, drain and set aside, still in the colander.

Melt the butter in a stockpot or deep skillet over medium heat. Add the onions and the last teaspoon of salt. While they are cooking, use a knife to further rough chop the potatoes in the colander. Once the onions are translucent, about 3-5 minutes, add the milk, half and half, potatoes, roasted corn, roasted corn puree, and thyme sprigs. Raise temperature to simmer ingredients.

Simmer ingredients in the pot for 20 minutes. Remove from heat and stir in chopped chives & 1 1/2 tsp fresh thyme. Remove thyme sprigs {the leaves will have mostly fallen off so fish out those pesky stems}. Serve hot with bread sticks and/or a salad. I cheated – those bread stick beauties are store bought! They were garlicky and buttery and delicious! And once you dunk those suckers into the chowder, you won’t be able to stop. It’s THAT GOOD!

{Think sitting at a Mexican restaurant with your bestie and margarita in hand whilst eating homemade chips & salsa good.}

For those of you blessed to live in a warm climate, you can also grill the corn on the cobs and cut the kernels from those. I’d say you’d want about 8 to get enough for this recipe, but since I’m buried underneath snow, I can’t confirm that’s completely accurate…yet. 🙂

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