Ginger, marjoram, shallots, and leeks add rich flavor to this corn and potato soup. Serve it as a main dish with a hearty bread.

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Ingredients

Directions

  • Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil. Lightly grease the foil. Spread corn on half of the prepared pan. In a resealable plastic bag, combine potatoes and 1 tablespoon of the oil. Seal and shake well to coat potatoes with oil. Spread potatoes on the other half of the prepared pan. Roast, uncovered, in a 450 degree F oven for 10 minutes, stir, keeping corn and potatoes separate. Continue to roast for 10 minutes more, stirring once or twice. Remove pan from oven. Set aside.

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  • Transfer half of the roasted corn, about 3/4 cup, to a food processor or blender. Cover and process or blend until corn is pureed (if necessary, add a small amount of chicken broth to help mixture blend).

  • In a 4-quart Dutch oven, heat the remaining 1 tablespoon oil over medium-high heat. Add leeks and shallots. Reduce heat to medium. Cook and stir leek mixture for 6 to 8 minutes or until leeks are very soft and golden. Add whole corn and pureed corn. Cook and stir for 1 minute. Stir in roasted potatoes, broth, marjoram, salt, ginger, and white pepper. Bring to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until potatoes are tender.

  • Add half-and-half. Cook and stir until heated through. Season to taste with salt and white pepper.

  • Hollow out the sourdough loaves. To serve, spoon the chowder into bread bowls.

Nutrition Facts

588 calories; 15 g total fat; 33 mg cholesterol; 1342 mg sodium. 94 g carbohydrates; 20 g protein;

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