Roasted Corn and Potato Chowder

Ingredients

2 cups fresh corn kernels (shaved from 2 ears of corn)--I just did Frozen Corn 

10-12 small baby gold potatoes, halved, then cut into quarters--Used whatever potatoes I had

1 tsp olive oil

1/2 tsp sea salt--Reg Salt

1/4 tsp fresh cracked pepper-Reg Pepper

1 medium yellow onion, diced--White Onion

2 strips of thick cut bacon, sliced into small pieces--I did not add Bacon

4 cups chicken broth

1 1/2 cups heavy cream

4 oz can diced green chilies

2 Tbsp cornmeal

1 Tbsp flour

salt and pepper to taste

Instructions:

1.Preheat oven to 425 degrees F.

2.Add the corn kernels, diced potato, oil, 1/2 tsp salt and 1/4 tsp pepper in a large bowl and toss to coat. 3.Spread out in a single layer on a rimmed baking sheet. Roast in oven for 20-25 minutes, stirring half way, until corn and potatoes are lightly charred.

4.In a large pot over medium high heat, add the bacon pieces and cook for two minutes or until bacon grease is rendered, but bacon is still soft. Add the diced onion, and saute for 5 minutes, or until onion is soft and translucent. Add the roasted corn and potato to the pot and stir to combine.

5.Pour in the chicken broth, heavy cream, and green chilies. Stir and simmer for 25-30 minutes.

6.In a small bowl combine the 2 tbsp corn meal, 1 tbsp flour, and 1/4 cup of water. Stir it into the soup, and let simmer for an additional 10 minutes.

7.Season with salt and pepper to your liking. Enjoy!

Made enough where we had it for dinner and then left overs the next night

http://www.iwashyoudry.com/2013/10/28/roasted-corn-potato-chowder/