This is a delicious corn chowder, perfect for the cooler autumn temperatures.
Start with roasting your corn. You can put the ears with the husk on strait into the oven. Heat oven to 400 degrees and roast for 20-30 minutes. Grilled corn also works, as does raw. Roasting or grilling the corn helps bring out the flavor.
Ingredients:
1 large onion, chopped
2-3 carrots, chopped
2-3 celery ribs, chopped
1 red bell or Marconi pepper, chopped
3/4 pounds of potatoes, chopped into bite sized pieces
3/4 pounds sweet potatoes (or one of the large sweet potatoes!), chopped into bite size pieces
4 cups chicken or vegetable broth
4 cups water
3 cups corn kernels
2 cups heavy cream (a little less is fine. You may also try whole milk or a milk substitute like unsweetened almond milk, though the consistency may be slightly different)
salt & pepper
herbs & spices to taste. Good choices are oregano, dried thyme, rosemary, and paprika
toppings: shredded cheddar cheese (optional)
olive oil or bacon grease.
Directions:
Heat a couple of tablespoons of olive oil or bacon grease in a heavy pot over medium heat. Add onions, carrots, celery, and pepper to pot, and cook, until onion is soft, about 10-12 minutes.
Add potatoes, sweet potatoes, broth, and water, and simmer, covered, until potatoes are tender.
Add corn and cream, and simmer uncovered for about 10 minutes.
Season with salt and pepper and any other herbs or spices. Serve topped with cheese if you like.
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