Roasted Potato and Corn Chowder

After making my roasted garlic and roasted new potatoes, I was left with a lot of leftover roasted potatoes. I can only manage to eat so much of them by myself as leftovers, so I decided to make a big batch of potato soup that I could freeze for later.

It took awhile but I finally found one that sounded pretty tasty at The Repressed Pastry Chef. Of course, I had to change it up a little bit based on what I had in the fridge and pantry. I used my roasted red potatoes in place of the uncooked potatoes. I also used my roasted garlic instead of the raw garlic. In place the canned corn, I used frozen.

This was one delicious bowl of chowder. Most chowders that I've had, were extremely heavy and kind of blah. The addition of roasted garlic and the roasted potatoes really took this chowder to a whole other level.  Every spoonful was bursting with flavor.  I made this on a cold rainy day and it fit the bill perfectly.  I served it by itself but it would be wonderful with a grilled cheese sandwich.

The recipe below reflects the changes I made. Besides what I listed above, I used buttermilk instead of the milk and cream as well as upping the amount of cheese (what can I saw...cheese is my weakness). I like my chowder a little thicker so you may need to add more chicken stock if you want to thin it out. Enjoy!

Roasted Potato and Corn Chowder
Inspired by The Repressed Pastry Chef

Ingredients


5-6 cups leftover roasted red potatoes
3 cups chicken broth, more if you like a thinner soup
1 tablespoon olive oil
1 small onion, diced
2 cloves roasted garlic, smashed
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/2 cup shredded cheddar cheese
1 tablespoon cornstarch
1 cup buttermilk
2 cups frozen whole kernel corn – divided

Directions

In a large pot, pour the olive oil and saute the onion until tender. Add the roasted garlic, 2 cups of the chicken broth, the flour, salt, basil and pepper. Mix very well. Gradually add another cup of chicken broth, then the shredded cheese and bring to a boil. Once the mixture is boiling, add the cornstarch and whisk until blended. Use an immersion blender to mix everything really well if the cornstarch is lumpy. Add the buttermilk, half of the corn and half of the potatoes. Use the immersion blender again until most of the potatoes and corn are blended well. Add the remaining corn and potatoes and heat through without boiling.

Garnish with desired toppings (me? lots of cheese!!).