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Potato And Roasted Corn Chowder In Bread Bowls

Ingredients

• 1 16-ounce package frozen whole-kernel corn
• 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 2 tablespoons olive oil
• 1/2 cup thinly sliced leek
• 2 tablespoons finely chopped shallot
• 4 cups chicken broth
• 1 teaspoon dried marjoram, crushed
• 1 teaspoon kosher salt or 1/2 teaspoon table salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground white pepper
• 3 cups half-and-half or light cream
• 8 individual round loaves sourdough bread

Directions

1. Preheat oven to 450 F.
2. Thaw frozen corn and pat dry with paper towels.
3. Line a 15x10x1-inch baking pan with foil.
4. Lightly grease the foil.
5. Spread corn on half of the prepared pan.
6. Combine potatoes and 1 tablespoon of the oil in a plastic bag, shaking well to coat.
7. Spread potatoes on the other half of the pan.
8. Roast, uncovered, for 10 minutes.
9. Stir, keeping corn and potatoes separate.
10. Continue to roast for 10 minutes, stirring once or twice.
11. Transfer half of the roasted corn, 3/4 cup, to a food processor or blender.
12. Cover and process or blend until smooth, adding chicken broth if necessary.
13. In a Dutch oven heat remaining 1 tablespoon oil over medium-high heat.
14. Add leek and shallot.
15. Reduce heat to medium.
16. Cook and stir for 6 to 8 minutes.
17. Add whole corn and pureed corn and cook and stir for 1 minute.
18. Stir in roasted potatoes and remaining ingredients except half-and-half and bread.
19. Simmer, covered, for 10 to 12 minutes.
20. Add half-and-half and cook and stir till heated through.
21. Season to taste with more salt and white pepper.
22. Hollow out sourdough loaves.
23. To serve, spoon chowder into bread bowls.

Attribution