Roasted Corn and Potato Chowder

• 2 cups diced potatoes
• 1 cup fresh corn kernels
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• 2 tbsp chopped chives for garnish

Steps

1. 1 Preheat oven to 400°F. Toss corn with a drizzle of olive oil and a pinch of salt, roast for 20 minutes.
2. 2 In a large pot, melt butter over medium heat. Add onion and garlic, sauté until softened.
3. 3 Stir in thyme and smoked paprika, cooking for another minute.
4. 4 Add potatoes and broth, bring to a simmer. Cover and cook until potatoes are tender.
5. 5 Stir in roasted corn, milk, and cream. Simmer gently for 5 minutes.
6. 6 Season with salt and pepper to taste. Stir in Parmesan cheese if using.
7. 7 Serve hot, garnished with chives.

Equipment

• Oven
• Large pot
• Cutting board
• Knife

Variations

• Add cooked bacon or shredded chicken for a heartier chowder.
• Include diced bell peppers for a colorful twist.

Substitutions

• Use almond milk or coconut milk for a dairy-free option.
• Substitute butter with olive oil for a vegan chowder.

Pairings

• Pairs well with a crisp side salad.
• A sprinkle of crumbled blue cheese adds depth.

Nutrition

Tips

• For a smokier flavor, use smoked paprika. Skip Parmesan for a vegan option.
• Use frozen corn if fresh isn't available, just skip the roasting step.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently, adding a splash of milk if needed.

Serving Suggestions

• Serve with warm, crusty bread.
• Add a dollop of sour cream for extra richness.

FAQ