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Roasted Corn Chowder

Contributed By: Alan, ID | See all of Alan's recipes
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Active Time:  25 Minutes
Total Time:  1 Hour
  8 Servings
A great soup for a cold day ... especially when served in a bread bowl. Fall and winter delight for our family get-togethers. We will also serve my Rustic Potato and Leek Soup for a second option on these occassions.
10 medium potatoes
1 red onion
1 white onion
2 leeks
3 cloves garlic
6 cups corn
1 pound smoked bacon
1 quart half & half
4 cups vegetable stock
Olive oil
1 pound Monterey Jack cheese
1 cup Colby cheese
Gray Sea Salt
Black Pepper
Smoked Paprika
In pot place 2 quarts of water, splash of oil and salt over medium high heat.

Preheat oven to 425.

Peel and cube potatoes, then place in pot of boiling water (water just cover the potatoes).

Mince/smash garlic and place in a foil packet. Finely chop onions and leeks (white and light green portion), season with salt and pepper and splash of oil, and place in a foil packet. Place foil packets on lower rack. Roast for 10 minutes while you place corn on cookie sheet and cover with touch of oil, salt, pepper and smoked paprika. Turn on broiler. Put cookie sheet on top rack of oven. Roast corn until begins to brown (watch closely). Take all three out of oven. Return oven to 425.

Put onions and garlic in food processor and begin to add half the vegetable stock. Puree until smooth.

Place the other half of the vegetable stock and half & half in a stock pot with the corn over medium heat. Add the onion/garlic/stock puree. When hot, fold in the cheese. Add some fresh ground pepper and salt. Let soup simmer.

Place bacon on cookie sheet and place in oven until crisp. Take crisp bacon off of sheet and crumble (without patting off the fat) into the pot of soup.

Season with salt and pepper, to taste, and serve with fresh chives.

Date Added: 08/06/2009
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