After 2 weeks of craziness and being on the run, it felt so good to be back in my kitchen.  It’s the place where I get to experiment, create and make my friends and family happy with food.  Today we’ve had some “iffy” weather and even though it’s not cool outside, I decided to make a big pot of Roasted Corn Chowder.  This pot of goodness has flavors of bacon, onion, potatoes and a little kick of red pepper.  Just a word of warning – when making this dish, after roasting the corn, try really, really hard not to eat all of that sweet goodness before you make the chowder!  It took all I had in me NOT to do so!! Mercy day is that stuff GOOD…anyway, that’s what’s for dinner tonight along with Grape and Gorgonzola Green Salad and Key Lime Pie for dessert.  Happy, happy Tuesday everyone….

 

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Roasted Corn Chowder
Prep Time
15 mins
Cook Time
1 hrs 20 mins
Total Time
1 hrs 35 mins
 

This pot of goodness has flavors of bacon, onion, potatoes and a little kick of red pepper. 

Course: Main Course, Soup
Cuisine: American
Servings: 8
Author: Donya | asouthernsoul.com
Ingredients
  • 4-5 slices of bacon - cut into 3rds
  • 6 cups roasted corn - about 8 to 10 ears
  • 1 medium onion - diced
  • 3 tablespoons flour
  • 4 Yukon gold potatoes - diced
  • 1 tablespoon olive oil
  • 5 cups chicken stock
  • 1 cup half and half
  • 2 teaspoons salt
  • 1 teaspoon fresh cracked pepper
  • 1/2 teaspoon Cayenne pepper
Instructions
  1. Heat oven to 500 degrees.
  2. Butter corn and sprinkle with salt and pepper.
  3. Wrap in tin foil and roast in oven for 1 hour, turning every 20 minutes. **you can also roast the corn on the grill**

  4. When corn is done, remove from foil, cool slightly and cut from the cob.
  5. Heat 1/2 tablespoon of olive oil in large dutch oven.
  6. Cook bacon in hot oil until crispy.
  7. Remove to drain on paper towels.
  8. Add 1/2 tablespoon of olive oil to bacon drippings and heat.
  9. Add onions and saute until translucent.
  10. Mix in flour, salt and pepper and cook for 3 minutes.
  11. Add chicken stock and potatoes. Bring to a boil and cook for 15 minutes.
  12. Gently mix in corn and half and half, stirring well.
  13. Add Cayenne pepper. Taste and adjust seasoning.
  14. Remove pot from stove and with an immersion blender, process until chowder is blended but still has texture. **You can use a potato masher or stand blender to get the same texture - no worries!**
  15. Place back on stove, heat on low. Serve with crumbled bacon and if desired, cheddar cheese.