Now that the weather is shifting into cold, crisp evenings, nothing sounds better than a hearty bowl of soup to warm up the body.
I have been making this Roasted Corn and Potato Chowder on frigid nights since last winter. I found a recipe in The Pioneer Woman Cookbook, and have adapted it to my family’s liking.
And we likey.
I’m obsessed with oven roasted corn and potatoes. When the corn kernels are roasted they have a lightly charred outer shell with a juicy inside, so they pop in your mouth.
Couple that with savory roasted potato bites in a warm, creamy bath, and you’re going to slip into soup nirvana.
Of course there is bacon in the soup too… Because, what is soup without bacon? What is LIFE without bacon?!
I don’t even want to know.
While you’re corn and potatoes are roasting nicely in the oven, you’ll sauté up some bacon and onions. The bacon grease adds tremendous amounts of flavor to the already fragrant onions.
Add the delightfully roasted corn and potatoes to the onions and bacon.
It’s beautiful, isn’t it?
Just wait till you taste it.
The flavors of roasted corn and potatoes really pop in this creamy and delicious soup.
I always serve the soup with my Easy & Cheesy Monkey Bread Rolls, and it’s a home run.
Warm up your night with a bowl of this Roasted Corn and Potato Chowder.
You wont regret it.
Roasted Corn and Potato Chowder
- 2 cups fresh corn kernels, shaved from 2 ears of corn
- 10-12 small baby gold potatoes, halved, then cut into quarters
- 1 tsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp fresh cracked pepper
- 1 medium yellow onion, diced
- 2 strips of thick cut bacon, sliced into small pieces
- 4 cups chicken broth
- 1 1/2 cups heavy cream
- 4 oz can diced green chilies
- 2 tbsp cornmeal
- 1 tbsp flour
- salt and pepper to taste
- Preheat oven to 425 degrees F.
- Add the corn kernels, diced potato, oil, 1/2 tsp salt and 1/4 tsp pepper in a large bowl and toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast in oven for 20-25 minutes, stirring half way, until corn and potatoes are lightly charred.
- In a large pot over medium high heat, add the bacon pieces and cook for two minutes or until bacon grease is rendered, but bacon is still soft. Add the diced onion, and saute for 5 minutes, or until onion is soft and translucent. Add the roasted corn and potato to the pot and stir to combine.
- Pour in the chicken broth, heavy cream, and green chilies. Stir and simmer for 25-30 minutes.
- In a small bowl combine the 2 tbsp corn meal, 1 tbsp flour, and 1/4 cup of water. Stir it into the soup, and let simmer for an additional 10 minutes. Season with salt and pepper to your liking. Enjoy!