Roasted Corn And Potato Chowder Recipes

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ROASTED CORN CHOWDER



Roasted Corn Chowder image

Roasted fresh corn and potato chowder is hard to beat on a chilly day! For a twist, add just a few ounces of smoked salmon and have an incredible British Columbia-inspired smoked salmon corn chowder. Had this in a little cafe on a dock in Vancouver, BC while waiting for a sea plane to take me to the outer west coast of Vancouver Island for a late season salmon fishing trip. I spent several years playing around with it to recreate it. Don't know if I matched theirs exactly, but I have come up with this basic roasted corn chowder recipe that turns into a great smoked salmon chowder, too.

Provided by Will Bullock

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h55m

Yield 8

Number Of Ingredients 14

3 tablespoons butter, divided
3 cups fresh white corn kernels
1 teaspoon dried tarragon
1 pound bacon
1 large onion, chopped
3 cups chicken stock, or as needed
6 potatoes, diced
¼ cup chopped fresh flat-leaf parsley
4 cloves garlic, chopped
1 teaspoon dried celery flakes
½ teaspoon paprika
½ cup half-and-half
salt and ground black pepper to taste
¼ cup shredded Cheddar cheese, or as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
  • Place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
  • Place bacon in a Dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.
  • Heat reserved bacon fat in Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, about 15 minutes.
  • Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. Stir corn, potatoes, parsley, garlic, celery, and paprika into onion mixture. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.
  • Stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.

Nutrition Facts : Calories 361.8 calories, Carbohydrate 43 g, Cholesterol 41.5 mg, Fat 16.1 g, Fiber 5.6 g, Protein 14 g, SaturatedFat 7.4 g, Sodium 789.6 mg, Sugar 4.2 g

ROASTED SWEET CORN CHOWDER



Roasted Sweet Corn Chowder image

Provided by Guy Fieri

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 37

8 ears corn, husks and silks removed
2 quarts water, or more if needed
4 cups chicken stock, low-sodium
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1/4 cup roughly chopped garlic cloves
1 Anaheim pepper, roughly chopped
1 cup roughly chopped cilantro stems
2 shallots, peeled and roughly chopped
3 stalks celery, roughly chopped
2 cups red potatoes, peeled and diced (1/2-inch)
4 tablespoons butter, plus 1 tablespoon
1 sweet onion, diced
1 Anaheim pepper, small dice
1/4 cup diced poblano peppers
1 tablespoon minced garlic
3/4 cup diced bacon
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/2 cup heavy cream
1/2 cup freshly minced cilantro leaves
Chipotle Cream, recipe follows
Spicy Saltines, recipes follows
1/2 cup heavy cream
2 teaspoons chipotle paste
Salt and freshly ground black pepper
1 lime, zested, plus 1/2 lime, juiced
1/4 cup fresh cilantro leaves, minced
1 stick butter, room temperature
1 tablespoon granulated garlic
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon fine grain sea salt
1/8 teaspoon ancho chili powder
1/8 teaspoon hot paprika
1/8 teaspoon white pepper
1 sleeve saltine crackers, unsalted (about 30)

Steps:

  • Preheat the grill to medium-high heat. Put the corn on the grill and cook for 5 to 6 minutes, turning as needed to evenly brown. Remove the corn from the grill and when cool enough to handle, then put corn, stem down in a large bowl and with a sharp knife, remove the kernels, set aside.
  • Put the corn cobs into a large stock pot, add the water, chicken stock, salt, pepper, garlic, peppers, cilantro stems, shallots and celery. Put the pot over high heat and bring it to a strong boil. Cook for 45 minutes, then strain the solids. Cool.
  • In a medium saucepan, cover the diced potatoes with 3 cups of the cooled stock and bring to a boil over medium heat. Cook until fork tender, about 15 minutes. then remove from heat and set aside.
  • In a large stock pot over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the peppers. Saute until a golden fond starts to form on bottom of pan, about 6 to 8 minutes. Add the garlic and cook for 1 minute more, stirring frequently. Stir in 3 cups of the stock and simmer for 30 minutes. Cool the mixture for about 5 minutes, then carefully add it to a blender and puree.
  • Wipe the stock pot clean, put it over medium-high heat and add the bacon. Cook until crisp, then drain on a paper towel lined plate. Add the remaining 1 tablespoon of butter to the bacon fat, along with the remaining corn. Season with the salt and pepper and saute for 4 to 5 minutes. Add the stock and potatoes and combine well. Stir in the heavy cream, add the corn puree mixture. Heat through and adjust seasoning, if necessary.
  • Serve garnished with the cilantro and a dollop of the Chipotle Cream and Spicy Saltines.
  • In a small glass bowl, add the cream and beat with an electric mixer until stiff, about 3 to 4 minutes. Add the chipotle, salt and pepper, to taste, zest and lime juice beat until incorporated. Add the cilantro and season with salt, if necessary. Refrigerate covered until ready to use.
  • Preheat the oven to 300 degrees F. Fit a baking sheet with a rack.
  • Combine all of the spices in a small bowl and mix well. In a separate small bowl, beat the butter with an electric mixer until fluffy. Add the spices and beat until incorporated.
  • Spread about 1/2 teaspoon of the mixture gently onto each cracker and set them on the rack in the baking sheet. Once all are done, bake for 5 minutes. Remove and cool. Store in an air tight container.

ROASTED CORN AND POTATO CHOWDER



Roasted Corn and Potato Chowder image

Warm up your night with a bowl of this Roasted Corn and Potato Chowder.

Provided by Shawn

Categories     Dinner

Time 50m

Number Of Ingredients 12

2 cups fresh corn kernels (shaved from 2 ears of corn)
10-12 baby gold potatoes (cut into quarters)
1 tsp olive oil
½ tsp salt
¼ tsp pepper
1 medium yellow onion (diced)
4 strips bacon (sliced into small pieces)
¼ cup all-purpose flour
3 ½ cups chicken broth
2 cups heavy cream
4 oz diced green chilies (drained)
salt and pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Add the corn kernels, diced potato, oil, 1/2 tsp salt and 1/4 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 sauté for 5 minutes, or until onion is soft and translucent. Whisk in the flour and cook for 2 minutes, until thickened.
  • Gradually whisk in the chicken broth. Stir in the heavy cream, and green chilies. Add the roasted corn and potato to the pot and stir to combine. Simmer for 5 to 10 minutes. Season with salt and pepper to your liking. Enjoy!

Nutrition Facts : Calories 423 kcal, Sugar 5 g, Sodium 833 mg, Fat 37 g, SaturatedFat 21 g, TransFat 1 g, Carbohydrate 19 g, Fiber 2 g, Protein 7 g, Cholesterol 118 mg, UnsaturatedFat 14 g, ServingSize 1 serving

ROASTED CORN AND CHICKEN CHOWDER



Roasted Corn and Chicken Chowder image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 ears of corn, husked
2 tablespoons unsalted butter
6 scallions, sliced
1 celery stalk, diced
1 large sweet potato, peeled and chopped
1 1/2 teaspoons chopped thyme leaves (from 4 large sprigs)
1 pinch cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup cornmeal
2 cups shredded rotisserie chicken breast (about 10 ounces; skin removed)
1/2 cup whole milk
4 whole-grain dinner rolls, for serving

Steps:

  • Preheat the broiler. Put the corn on a rimmed baking sheet; broil, turning, until lightly charred on all sides, 5 to 8 minutes. (Alternatively, char the corn directly over a gas burner or on a grill over medium-high heat.) Transfer to a cutting board; let cool slightly, then cut off the kernels and transfer to a bowl. Working over the bowl, run the back of a chef's knife down the cobs to extract the juices; discard the cobs.
  • Melt the butter in a large pot or Dutch oven over medium-high heat. Add all but 2 tablespoons of the scallions, the celery, sweet potato, thyme, cayenne, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring, until softened, 3 minutes. Sprinkle in the cornmeal; cook, stirring, until lightly toasted, 1 minute. Add the corn, its juices and 5 cups water. Increase the heat to high and bring to a simmer. Adjust the heat to maintain a simmer and cook, stirring occasionally, until the sweet potato is tender and the soup has thickened slightly, 15 minutes.
  • Reduce the heat to medium low and stir in the chicken and milk. Cook until the chicken is warmed through, 2 to 3 minutes (do not boil). Season with salt and black pepper. Top each serving with the reserved scallions and serve with the dinner rolls.

ROASTED SWEET POTATO CORN CHOWDER



Roasted Sweet Potato Corn Chowder image

The great thing about this recipe is that anyone can eat it because it has no meat, dairy, or gluten. It tastes FANTASTIC! Vegans love it, gluten, and dairy intolerant folks love it too. It's a people pleaser!

Provided by Mellie

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h30m

Yield 10

Number Of Ingredients 16

2 sweet potatoes, peeled and cubed
1 tablespoon corn oil
salt and pepper to taste
1 (12 ounce) package frozen corn kernels, thawed
1 cup water
1 tablespoon corn oil
1 ½ cups finely diced celery
1 cup diced red onion
¼ cup shallot, minced
1 tablespoon tomato paste
½ teaspoon dried thyme leaves
3 cups vegetable broth
1 bay leaf
1 teaspoon salt
1 potato, peeled and cubed
2 tablespoons chopped fresh parsley

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.
  • Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly.
  • Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside.
  • Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.
  • Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 26.9 g, Fat 3.3 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 433.6 mg, Sugar 5.9 g

HEARTY CORN CAULIFLOWER AND POTATO CHOWDER



Hearty Corn Cauliflower and Potato Chowder image

This is a wonderful way to get your kids to eat cauliflower! It's also delicious served over rice, if you need to stretch the meal. ** This chowder could be served as a vegetarian meal if you substitute the chicken stock with water. For vegan, use non-dairy milk and nut butter. As for vegetarian and vegan topping options try vegan bacon bits/sesame crunches/sticks,

Provided by PeachWeb

Categories     Chowders

Time 1h30m

Yield 4-6 Bowls, 4-6 serving(s)

Number Of Ingredients 17

1 onion (medium sized, chopped)
1 celery rib (chopped)
2 large potatoes (or 3-4 medium potatoes, diced)
1 1/2 cups cauliflower (broken into bite sized flourets)
2 cups frozen corn
1/4 cup grated carrot
1/2 garlic clove (more or less to taste)
4 tablespoons butter (or margarine)
2 tablespoons cornstarch
1/2 cup chicken stock
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper (or more to taste)
2 teaspoons hot sauce (Crystal, Louisiana or Texas Pete(to taste)
1 cup shredded sharp cheddar cheese
1/2 cup green onion, sliced
4 -8 slices bacon, fried and crumbled

Steps:

  • CHOWDER:.
  • Begin by frying bacon and set aside for use as topping.
  • Use some of the bacon grease (enough to coat bottom of pan) to fry onion on medium heat until soft. 5-10 minutes depending how thick or finely you have chopped them.
  • Toss in the diced potatoes and half of the chicken stock (1/4 cup), cover pot with lid and cook until soft. Approximately 15 minutes, but could be more or less depending on diced size.
  • Reduce the heat to medium-low.
  • Mash some of the potatoes with a fork (I usually mash about half of them).
  • Push the mashed and the whole potatoes to one side of the pan and drop in the butter to melt. Using your fork, blend in the corn starch while slowing adding the remaining chicken stock to make a gravy -- keep stirring until thickened.
  • Raise heat to medium high. Slowly add the milk while stirring contents. Add salt, pepper and hot sauce. Continue gently stirring contents to prevent scorching.
  • Once the liquid begins to simmer, add corn, cauliflower, celery and carrot to pot and reduce the heat to low and cover.
  • Allow to simmer, for about 1 hour or until cauliflower is soft. Do stir contents about every 15 to 20 minutes to prevent sticking and/or scorching.
  • OPTIONAL:.
  • Serve topped with cheddar cheese, green onion and bacon crumbles. If you enjoy some heat (spiciness), try using Monterrey Jack cheese.

Nutrition Facts : Calories 616.6, Fat 27.6, SaturatedFat 15.5, Cholesterol 70.8, Sodium 1089.9, Carbohydrate 80, Fiber 10.1, Sugar 4.9, Protein 20.1

ROASTED SWEET POTATO CORN CHOWDER



Roasted Sweet Potato Corn Chowder image

This is a fantastic dish that anyone can eat. It uses whole, fresh foods, and it's dairy free, gluten free, sugar free and vegan. Whenever I make it, I know everyone will love it. It's one of my all time favorite recipes!

Provided by Mellie M.

Categories     Chowders

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

2 medium sweet potatoes, cut into 1/2 inch dice
2 tablespoons corn oil
salt & freshly ground black pepper
1 lb frozen corn kernels (about 4 cups)
1 cup water
1 1/2 cups celery, finely diced
1 cup red onion, diced
1/4 cup shallot, diced
1 tablespoon tomato paste
1/2 teaspoon dried thyme leaves
3 cups vegetable broth
1 bay leaf
1 russet potato
2 tablespoons parsley, minced

Steps:

  • Set the oven rack in the center and preheat the over to 425°F Oil a large roasting pan.
  • Scatter the sweet potatoes in one layer in the roasting pan and drizzle with 1 TB of the oil. Season well with salt and pepper. Roast until tender, tossing once or twice, 15-20 minutes.
  • Reserve 1 cup of corn kernels. In a blender, puree the remaining corn with the water until very smooth, about 2 minutes. (If the corn kernel skins refuse to break down, and they look unsightly to you, pass the mixture through a sieve.) Set aside.
  • In a heavy soup pot, heat the remaining TB of oil. Cook the celery, onion, and shallots over medium-high heat, stirring frequently, until the onions are slightly softened, about 3 minutes. Add the tomato paste and thyme and cook another minute, stirring frequently. Add the broth, pureed corn, bay leaf, 1 tsp salt, and pepper to taste.
  • While bringing the chowder to a boil, peel the potato, cut it inch ½ inch dice, and add it to the pot. Cover the pot and simmer until the potato is tender, 25 to 35 minutes.
  • Remove the bay leaf. Add the reserved corn kernels, roasted sweet potatoes, and parsley. Adjust seasonings.

Nutrition Facts : Calories 159.2, Fat 2.4, SaturatedFat 0.4, Cholesterol 0.9, Sodium 358.7, Carbohydrate 32.7, Fiber 3.6, Sugar 4.2, Protein 4.5

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