Roasted Corn and Potato Chowder


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Roasted Corn and Potato Chowder

A great soup when corn and potatoes are in season. But it's also good using frozen corn.


  • 3-3 1/2 cups of roasted corn kernels
  • 1/2 cups chopped bacon
  • 3 cups chopped medium potatoes (about 3 medium potatoes)
  • 1 small yellow onion, chopped
  • 2 3/4 cups water
  • 2 teaspoons of salt
  • pepper to taste
  • 2-2 1/2 cups of half and half
  • 1 roasted red pepper for garnish (optional)


  1. Cut kernels off of cob and roast until lightly browned. Reserve cobs.
  2. In a large pot, fry the bacon until crisp. Pour off all but 2 tablespoons of bacon fat. If the bacon did not render 2 tablespoons of fat, add the balance in butter.
  3. Add the potatoes, onions, water, corn, cobs, and seasonings.
  4. Cover and bring to a boil. When boil is reached, remove lid, reduce heat to simmer, and cook until veggies are soft.
  5. When veggies are soft, pour 1/2 cup of half and half into a measuring cup or bowl. Stir in 1/4 cup of the soup broth. When tempered, stir it and the remaining half and half into the pot.
  6. Simmer until heated through. Do not let it boil.
  7. Check seasonings, and add roasted red pepper if desired.


If you have corn in the husks, they can be roasted in the oven or on a grill.

Cream, whole, or reduced fat--but not nonfat--milk can be substituted for the half and half.


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