Wednesday, November 16, 2011

Roasted Corn Chowder

This recipe was inspired by the soup I had on our anniversary dinner at Sinclair's Ocean Grill. When I went internet-searching for something similar, I found a recipe at "The Ungourmet" and they in turn were inspired by "A Blog About Food." Just want to give everyone the credit they deserve :) Here's my version:
Roasted Corn Chowder

2 cups fresh corn tossed with 1 tablespoon olive oil
4 pieces of bacon, chopped
1 small onion, finely diced
3 cups chicken broth
3 cups diced potatoes
1 teaspoon dried thyme
1 teaspoon dried parsley
1 can salmon, drained
1/2 cup cream
1 cup milk
salt and pepper to taste

Preheat the oven to 425°. Spread the oiled corn on a baking sheet lined with foil and bake/roast for 15-30 minutes until begins to brown. Meanwhile, sauté the bacon and onion until the bacon is crisp. Add the broth, potatoes and herbs. Bring to a boil, then reduce heat, cover and simmer until the potatoes are tender. Remove 1/2 of the chowder and blend until smooth. (Be careful that it doesn't squirt out the top.) Return to pot. Stir in the corn, salmon, cream, and milk. Heat through. Add salt and pepper as desired.

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