Roast Potato And Sweet Corn Chowder Recipe

Treat the humble spud with respect by way of an all-potato-everything cookbook

We may receive a commission on purchases made from links.

This creamy soup recipe from all-potato-everything newly release The Potatopia Cookbook is like a warm hug made of roast potatoes. It's loaded with chicken broth, whole milk and smoked Gouda for added depth, and using canned sweet corn means you can make it even in winter weather.

Get more soup recipes here.

Reprinted with permission from 'The Potatopia Cookbook,' by Allen Dikker, Agate Surrey, 2018

Roast Potato And Sweet Corn Chowder
4.8 from 46 ratings
Get the recipe for this comforting roast potato and sweet corn chowder from the new Potatopia cookbook.
Prep Time
20
minutes
Cook Time
1.17
hours
Servings
4
to 6
Total time: 1.5 hours
Ingredients
  • 7–9 small red potatoes, diced (about 3 cups)
  • 2 tablespoons olive oil
  • 3 cloves garlic, lightly smashed
  • ½ teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • 4 cups fresh sweet corn kernels, or 2 (15-ounce) cans sweet corn, drained
  • 2 tablespoons pure maple syrup
  • 2 tablespoons unsalted butter
  • 1 cup chopped celery
  • 1 cup chopped yellow onion
  • 3 canned chipotles in adobo sauce, chopped
  • 3 tablespoons all-purpose flour
  • 3½ cups chicken broth or stock
  • 2 cups whole milk
  • 2 cups shredded smoked Gouda
  • Microgreens, for garnish
Directions
  1. Preheat the oven to 375°F.
  2. In a bowl, toss the potatoes with the olive oil, garlic, salt, and pepper. Transfer to a rimmed baking sheet. Bake for 30 to 40 minutes, turning and tossing about halfway through, until the potatoes are golden brown and crunchy.
  3. When the potatoes are about halfway done, in a separate bowl combine the corn, maple syrup, and a pinch each of salt and pepper and mix well. Transfer to a second rimmed baking sheet and place in the oven, on a separate rack from the potatoes, and bake for 15 to 20 minutes, until the corn starts to brown slightly. Remove both baking sheets from the oven and set aside.
  4. In large saucepan, melt the butter over medium-high heat until the foaming subsides. Add the celery and onion and sauté until tender, about 5 minutes. Stir in the chipotles and flour and stir to blend well. Add the chicken broth and bring to a boil. Reduce the heat to medium-low and simmer for 8 to 10 minutes.
  5. Reserve about a quarter of the potatoes and corn for the garnish. Stir the remaining potatoes and corn into the soup. Stir in the milk and bring it back to a simmer, stirring often, for about 5 minutes. Reduce the heat to low and stir in the Gouda, stirring until it melts completely. Taste and add salt and pepper as necessary.
  6. Ladle the soup into shallow bowls. Garnish with the reserved potatoes, corn, and microgreens and serve.
Nutrition
Calories per Serving 470
Total Fat 24.1 g
Saturated Fat 11.7 g
Trans Fat 0.2 g
Cholesterol 63.6 mg
Total Carbohydrates 47.4 g
Dietary Fiber 4.0 g
Total Sugars 20.3 g
Sodium 1,190.1 mg
Protein 20.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe