I’ve been messing around with the recipe index over the weekend. I can’t get it to do what I want it to do, though, so I’ll probably put it back today… or sometime this week, at least. I’m just annoyed with it, haha. ANYWAY….
One of my favorite food blogs is Spoon Fork Bacon. The recipes posted on that page are always amazing, and the photography is superb. You should definitely swing over there and have a look around. This recipe for Roasted Corn Chowder was posted earlier this month, and I just knew I had to try it as soon as I could!
So, I tried it with a few small changes. The most amazing change was actually an accident. I didn’t have enough potatoes, so I used half russet and half sweet potatoes. Oh, wow, guys. Delicious. I wish you could have been here to smell my kitchen while this was cooking. You’ll just have to make it yourself to see what I’m talking about.
Roasted Corn Chowder
2 Ears of Corn
4 Cups Chicken Broth
4 Slices Bacon
1 Yellow Onion
2 Bell Peppers
4 Cloves Garlic
2 Large Russet Potatoes
2 Large Sweet Potatoes
1/4 Cup Flour
1 Tbsp Dried Cilantro
1 Tbsp Dried Oregano
1 Cup Half and Half
Salt and Pepper, To Taste
Start by roasting the corn. Leave the corn in the husks and roast in oven at 350F for 30 minutes.
Cut the corn from the husk. Put the corn and the husk in a large stock pan with the chicken broth. Cover and simmer for about 40 minutes.
While the broth is simmering, prep all the vegetables: Peel and mince the garlic, dice the peppers, onions, and potatoes. Also, dice the bacon.
Once the broth is done, remove and throw away the husks. I poured my soup into a bowl and used my immersion blended on it. If you don’t have an immersion blender, you could put it in a blender or food processor. Set mixture aside.
Cook the bacon in the bottom of the pan for 4 to 5 minutes. Add the garlic, onions, peppers, and potatoes. Saute for another 5 to 7 minutes, or until the vegetables begin to soften.
Mix in the flour and cook for another 3 minutes.
Slowly add the broth-corn mixture, stirring constantly, until fully incorporated. Add cilantro and oregano. Bring mixture to a simmer and allow to cook until the vegetables are done, about 5 minutes.
Season with salt and pepper and stir in the half and half.
I topped mine with a bit of shredded cheddar. Use whatever you like, but this soup is amazing with no toppings!
It’s even amazing as leftovers! We’ll definitely be having this again (and again).