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August 20, 2009

Potato And Corn Chowder

Potato and Corn Chowder

Often time you will find in my fridge left over corn on the cob (one of Lex's favorites!) and left over roasted potatoes (one of Jamison's staples) and while left overs are good, why not take them an make something else? So that's just what I did!

This chowder is completely dairy free, making it a bit lighter, but you'll never miss that addition. You'll use corn to help thicken the chowder instead of flour as well. This is a fresh, hearty, yet healthy meal that is easy to make. What's not to like about that?

What You'll Need:
Extra virgin olive oil
1 small red onion, chopped
3 garlic scapes, chopped (Note: I found some garlic scapes that had been pushed to the back of my vegetable drawer from earlier this year and they were still good! If you don't have scapes you can use 2-3 cloves of minced garlic instead.)
2 cups of roasted potato chunks (Note: If you don't have any left over roast some yourself at 425 F with a little olive oil, sea salt and pepper until golden brown and tender.)
4-6 ears of corn, kernels removed from the cob and divided
A pinch of sea salt
Freshly ground black pepper
1 quart of broth (Note: I used chicken, but whatever you have on hand is fine.)
1 teaspoon of dried thyme
1 teaspoon of dried dill

In a large pot sauté red onion and garlic scapes in a little extra virgin olive oil over medium heat until tender:

Potato and Corn Chowder: Onions and Garlic Scapes

Next add potatoes and stir to mix:

Potato and Corn Chowder: Onions, Garlic Scapes and Potatoes

Cook for a few minutes, stirring occasionally to "warm" the potatoes.

While the potatoes are "warming" move on to your corn.

Remove the kernels from the cobs. Take half of the kernels (if you're using 4 ears then two of the ears, if you're using 6 then 3) and place them in them in your food processor:

Potato and Corn Chowder: Corn

Next process until mostly smooth:

Potato and Corn Chowder: Creamed

Add the creamed corn to your pot:

Potato and Corn Chowder: Creamed Corn

Stir to mix.

Next add remaining ingredients and stir well:

Potato and Corn Chowder: Almost Ready

Bring to a quick boil, then reduce heat to a simmer and cook for at least 30 minutes. The soup will thicken a bit as it cooks.

Serve immediately.

Potato and Corn Chowder: Up Close

Notes: You could add in other ingredients if you liked. I had intended to add shredded carrots, but forgot when I was making the soup. You could also switch up the seasonings. Why not Old Bay instead of thyme and dill? Or you could go with only thyme, or only dill. It's up to you.

Posted by Dianne at August 20, 2009 11:29 AM

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Comments

I've started craving soup in the last few days too, can fall be far behind? Yours looks lovely!

Posted by: Alanna at August 20, 2009 2:54 PM

Thanks! I really hope fall is right around the corner myself! :o)

Posted by: Dianne at August 20, 2009 6:13 PM

Mmm, that looks good. It's kinda damp here though not really cool.
~ingrid

Posted by: ingrid at August 20, 2009 9:05 PM

This looks really good. I love having new ideas to use up the leftovers. Thanks for sharing the recipe.

Posted by: Heather @CeliacFamily at August 21, 2009 11:55 AM

It's still rather hot here too. I'm a soup eater year round though. :o)

Thanks Heather! I like to utilize left overs whenever possible and make them into something new. It keeps me from getting bored! :o)

Posted by: Dianne at August 21, 2009 12:38 PM

Great idea and a great looking soup. I love when I find hidden garlic scapes! Thanks for sharing this on Friday Foodie Fix!

Posted by: Diane-thewholegang at August 21, 2009 2:58 PM

I do too! It was a nice surprise to find them toward the back of the fridge and still good!

Posted by: Dianne at August 21, 2009 6:45 PM

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