Roasted Corn and Potato Chowder
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt and pepper to taste
- 1/2 tsp sea salt
- 4 cups chicken broth
- 1 medium yellow onion diced
- 1 tsp olive oil
- 1 tbsp flour
- 1 1/2 cups heavy cream
- 4 oz can diced green chilies
- 1/4 tsp fresh cracked pepper
- 2 cups fresh corn kernels (shaved from 2 ears of corn)
- 10-12 small baby gold potatoes halved, then cut into quarters
- 2 strips of thick cut bacon sliced into small pieces
- 2 tbsp cornmeal
- Carbohydrate 12.5581818855254 g
- Cholesterol 981.136250077899 mg
- Fat 201.821578771098 g
- Fiber 1.18328128226957 g
- Protein 230.070084377319 g
- Saturated Fat 63.2385845964391 g
- Serving Size 1 1 Serving (1319g)
- Sodium 1116.0714349224 mg
- Sugar 11.3749006032558 g
- Trans Fat 16.6060083344769 g
- Calories 2844 calories
Preheat oven to 425 degrees F.Add the corn kernels, diced potato, oil, ½ tsp salt and ¼ 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 ¼ 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!
