Creamy Corn Chowder



  1. Thaw frozen corn and pat dry with paper towels.
  2. Preheat oven to 450 F.
  3. Line a 15x10x1-inch baking pan with foil.
  4. Lightly grease the foil.
  5. Spread corn on half of the prepared pan.
  6. In a resealable plastic bag combine potatoes and 1 tablespoon of the oil.
  7. Seal and shake well to coat potatoes with oil.
  8. Spread potatoes on the other half of the prepared pan.
  9. Roast, uncovered, for 10 minutes.
  10. Stir, keeping corn and potatoes separate.
  11. Roast for 10 minutes more, stirring once or twice.
  12. Remove pan from oven.
  13. Set aside.
  14. Transfer half of the roasted corn (3/4 cup) to a food processor or blender.
  15. Cover and process or blend until smooth.
  16. If necessary, add a small amount of chicken broth to help blend corn.
  17. In a Dutch oven, heat the remaining 1 tablespoon oil over medium heat.
  18. Add leek and shallot and cook and stir for 6 to 8 minutes.
  19. Add whole corn and pureed corn and cook and stir for 1 minute.
  20. Stir in roasted potatoes and remaining ingredients.
  21. Bring to boiling.
  22. Reduce heat.
  23. Cover and simmer for 10 to 12 minutes.
  24. Add half-and-half and cook and stir until heated through.
  25. Season to taste with additional salt and white pepper.