Marjoram, white pepper, and ginger season the rich cream sauce for this main-dish soup. Serving this chowder in a bread bowl makes it fun for kids.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
bake:
20 mins at 450°
cook:
20 mins
Servings:
8
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Ingredients

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Directions

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  • 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 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° 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 bowl or blender container. Cover; process or blend corn till pureed (if necessary, add a small amount of chicken broth to help mixture blend).

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  • 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 till 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 till potatoes are tender.

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

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

Nutrition Facts

588 calories; total fat 15g; saturated fat 7g; cholesterol 33mg; sodium 1342mg; carbohydrates 94g; fiber 2g; protein 20g; vitamin a 486IU; vitamin c 13mg; calcium 111mg; iron 4mg.

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