"This recipe uses leftover baked potatoes and helps clean out your pantry! During these hot Summer months having a few practical recipes is a time saver while allowing us to enjoy all the benefits of sweet summer corn. As is, this recipe mirrors a mechanical-soft texture, but you can blend completely for a full-liquid texture or add corn chips for a crunchy twist!" -Denice Hynd RD, MPH

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​Roasted Summer Corn Chowder

Recipe and Picture by Brianda Younggren, MPH 07/01/2022

 

 

 

 

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Picture by Brianda Younggren, MPH

 

Ingredients:

2 Tablespoons olive oil

3 green onions (stems and bulbs), chopped

2 cans corn (fresh works great too!), drained

2 russet potato, baked and diced

4 cups, low sodium chicken broth

1 cup full-fat Greek yogurt or sour cream

Garnish optional: Lemon wedge, cilantro, green onion, chili flake 

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Steps:

1. Add olive oil to a skillet, set on low to medium heat. 

2. Sauté green onions until soft, add both cans of drained corn, increase heat to medium to high, and lightly pan-roast the corn until it begins to brown or char-broil. 

3. To a blender add half the chicken broth, half the corn mixture, and one diced baked potato, blend until smooth. 

4. Add blender contents to soup pot. 

5. Add remaining corn, potato, and broth to soup pot. 

6. Bring soup to a low boil and cook for 10 to 15 minutes. 

7. Remove from heat and stir in 1 cup Full fat Greek yogurt or 1 cup sour cream. 

8. Garnish with chopped cilantro and fresh lemon wedge, chili flake and green onion.