Recipes

Roast Potato and Sweet Corn Chowder

Treat the humble spud with respect by way of an all-potato-everything cookbook
46 Ratings
100% would make again
Loaded Potato Soup with Chicken Broth Recipe
Photo: Melissa Hom

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.

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Roast Potato and Sweet Corn Chowder

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

Yield: Serves 4 to 6

Prep Time: 20 minutes

Cook Time: 1 hour and 10 minutes

Total Time: 1 hour and 30 minutes

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.

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