Roasted corn and potato chowder

Roasted corn and potato chowderWith the weather cooling down, sometimes there’s nothing better than a warm bowl of something on a chilly fall evening. And for those that are looking for something a little heartier, I have a great recipe for a roasted corn and potato chowder that is definitely chunky and incredibly filling.

The addition of thyme and chives gives the chowder a super earthy flavor that exudes fall. The recipe calls for roasted corn, but if you aren’t feeling ambitious enough to grill your own, just head to Trader Joe’s and pick up a bag of their frozen roasted corn. The recipe is super easy and the perfect bowl of deliciousness for your next chilly evening in.

Servings: About 4-6

2 pounds of red potatoes, cubed into one inch pieces
Kosher salt
2 tablespoons unsalted butter
1 package frozen roasted corn thawed, about 3 cups (I got mine from Trader Joe’s)
1 large yellow onion, chopped small
3½ cups milk
½ cup half and half
2 thyme sprigs
3 tablespoons chives, chopped
1½ teaspoons fresh thyme, chopped


  1. Place the potatoes and 2 teaspoons of kosher salt in a large pot of water. Bring to a boil and cook until just fork tender, about 10 minutes.
  2. Once the roasted corn is thawed, puree one cup of the corn and ½ cup of milk in either a blender or food processor. Set aside.
  3. When the potatoes are fork tender, drain and set aside, leaving in the colander.
  4. Melt the butter in a pot or deep skillet over medium heat. Add the onions and one teaspoon of kosher salt. While they are cooking, use a knife to further rough chop the potatoes in the colander.
  5. Once the onions are translucent, about 3 to 5 minutes, add the milk, half and half, potatoes, roasted corn, roasted corn puree, and thyme sprigs. Raise temperature and simmer ingredients for 20 minutes, stirring often so that nothing sticks to the bottom of the pot.
  6. Remove the pot from the heat and stir in chopped chives and thyme. Remove the thyme sprigs from the pot.
  7. Serve warm!

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