After nearly a full month of chocolate recipes, are you ready for a warm and savory dish for winter warmth?
I have to say, it’s been hot here in the south. We haven’t eaten many dishes for wintry warmth this month. As of today, cold weather is back! We want to get good and tired of cold to welcome spring more enthusiastically. 😉
HH thoroughly enjoyed this meaty warm chowder.
And, if you’d prefer no meat, simply stop before the final step, which is adding cooked ground sausage (or beef if you like).
Step one is chopping red potatoes into a rough chop and placing them onto a roasting pan.
Chop yellow onion and add to red potatoes, and then add drained canned corn. Or, you could use frozen corn – no draining necessary.
Mix all together with olive oil and roast in the oven.
While the veggies are roasting, make a roux.
Add chicken, turkey, or vegetable broth. Then add the roasted veggies.
Simmer on medium for ten to fifteen minutes, stirring occasionally.
You can enjoy this soup as is, or go further and add cooked and strained ground sausage.
Garnish with parsley and cheddar.
- 5 red potatoes, chopped into 1" pieces
- 1 large onion, chopped
- 2 14-oz. cans of whole kernel yellow corn, drained, or 1 pkg. of frozen corn
- 2 Tablespoons olive oil
- ¼ cup butter
- 4 Tablespoons all-purpose flour
- 4 cups chicken, turkey, or vegetable broth (more is optional)
- 1 14-oz. can creamed corn
- 1 teaspoon sea salt
- Pepper to taste
- ½ lb. cooked and strained ground sausage
- Shredded cheddar and parsley for garnish
- Heat oven to 400 degrees.
- Place chopped potatoes, onion, and corn on rimmed baking sheet. Drizzle with olive oil and toss to coat veggies.
- Roast in oven for 20-25 minutes - until potatoes are tender.
- Meanwhile, melt butter in large pot. Add flour and whisk over medium heat for 30 seconds. Slowly add broth while whisking and blend until smooth. Continue on low heat while waiting for vegetables to roast.
- When vegetables are roasted, remove from oven and add to soup pot. Add creamed corn and stir. (Add more broth if desired.) Simmer for 10-15 minutes.
- Serve as is, or add cooked and strained ground sausage. Simmer five minutes to blend flavors.
- Serve with shredded cheddar and chopped parsley.
This will warm your tummy on a cold winter’s day (or night).
Would you prefer this chowder with sausage or without?