Roasted Corn and Potato Chowder

 

"As colors fade and slip away from the landscape, trees stand bare.
We rely on words to keep the memory alive."
by Holly Mathers-Shuemaker

(note in photo the moon is just rising over the rooftops-it was taken in the cities)  

The Colors live
Between back and white
In a land that we
Know best by sight.
But knowing best
Isn't everything,
For colors dance
And colors sing,
And colors laugh
And colors cry-
Turn off the light
And colors die,
And they make you feel;
Every feeling there is
From the grumpiest grump
to the fizziest fizz.
And you and you and I
Know well
Each has a taste
And each has a smell
And each has a wonderful
Story to tell...

ending page from "Hailstones and Halibut Bones" by Mary O'Neill

Corn and Potato Chowder
Cook's notes: A bowl of comfort food -perfect for a chilly wintery like weather day. When you puree half of the roasted corn and potatoes, it adds to the creaminess of the soup. Leave the remaining half of corn and potatoes for soup texture.  
Recipe adapted from BHG Special Interest Publication Best Comfort Foods 2011

and serves four.
Ingredients:

• 16 oz. package frozen whole kernel corn
• 4 large red potatoes, peeled and cut into 1/2 inch pieces
• 2 tablespoons olive oil
• 1 teaspoon parsley flakes
• 1 cup diced sweet onion
• 3/4 cup diced red pepper
• 2 tablespoons flour
• 4 cups low sodium chicken broth
• 1 teaspoon dried marjoram, crushed
• 1/2 teaspoon thyme
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 tsp. cumin (kicks up the flavor)
• 1 cup half and half or light cream
• 1-1/2 cups shredded white cheddar or yellow cheddar cheese

Directions:

• Thaw frozen corn and pat dry with paper towel.
• Preheat oven to 4oo degrees and line a rimmed baking sheet with foil, lightly greased.
• In a large ziploc bag combine cubed potatoes with 1 tablespoon olive oil and parsley flakes. Seal and shake well to coat potatoes.
• Spread half of the corn on one side of the baking sheet and potatoes on the other side.
• Roast uncovered 10 minutes- stir keeping potatoes and corn separate-roast 10 minutes more and set pan aside.
• Transfer 3/4 cup roasted corn to food processor with 1/2 cup of the roasted potatoes, blend until corn and potatoes are pureed. May have to add 1-2 tablespoon chicken broth to help blend the corn and potatoes in the food processor.
• In a 4 qt. pan heat 1 tablespoon olive oil, sauté onions and red peppers until soft and golden. Add in flour and cook 1-2 minutes more.
• Add in the pureed corn/potato mixture and whole pieces of roasted corn and potatoes, stir 1 minute to blend.
• Stir in broth, marjoram, salt, ginger, thyme to potato/corn mixture and bring to a boil, reduce heat, cover and simmer 15-20 minutes or until potatoes are tender.
• Add in half and half and cheese by the handfuls. Cook uncovered and stir until heated through (do not boil) season to taste with salt and pepper.
• Optional adding in crabmeat, diced ham or shrimp the last 10 minutes of cooking time.
• Optional garnish soup with bacon bits and 2 tablespoons green onion.