Roasted Corn & Redskin Potato Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Inspired by the soup fare at a favorite bistro, this is my version of their featured menu item.. Ingredients:
4-5 medium redskin potatoes, unpared and cut in wedges |
2-3 tbsps olive oil |
dash of garlic powder |
1-2 tbsps dried chopped parsley |
1 (15-16 oz) can whole kernel corn, drained |
1 (2 oz) jar sliced pimientos, drained |
1 stick butter |
1/2 cup flour |
4 stalks celery, chopped |
1 large onion, diced |
1 (12 oz) can evaporated milk, plus sufficient water to make 1qt |
1 qt water, extra |
4 tsps chicken soup base or 4 chicken bouillon cubes |
1 cup instant potato flakes, optional |
salt & pepper, to taste |
Directions:
1. Preheat oven to 500F deg. In a bowl, toss potatoes with olive oil, garlic powder and chopped parsley. Put potatoes in a shallow roasting pan, season lightly with salt and pepper. Place pan in oven and roast for 30 minutes.
2. After 15 minutes, spread corn and pimientos over potatoes and return to oven for the remainder of roasting time. Remove from oven and set aside.
3. Meanwhile, melt butter in a 6-qt Dutch oven or stock pot, add onion and celery and cook until soft; remove from burner. Stir in flour until smooth; return to burner and bring to a bubble. Season with salt and pepper, and slowly add milk/water mixture. Allow to thicken. Dissolve chicken soup base in 1 qt of water. Add to mixture in pot, and stir until blended.
4. Add vegetables from roasting pan, adjust seasonings and heat through. Thicken further with instant potato flakes, if desired.
5. SERVING SUGGESTION: Delicious with warm, buttered French baguette.
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