Roasted Corn-Potato-Cheddar Soup

RoastedCornPotato2

Life is filled with disappointments. That’s why they call it life … and in the big picture my little disappointment today doesn’t even move the needle. In fact you know it’s been a good day when the biggest disappointment you have is going to the grocery store to get some fresh corn only to find out you have to settle for frozen (Yes, I know, it’s a 1st world problem)!

The good news is that you can make some darn good soup using frozen corn, so let’s get started.


Difficulty: If you can dice potatoes without dicing fingers, you’re golden!

Ingredients: 

  • 48 ozs. of low-sodium chicken broth
  • 6 medium Yukon Gold potatoes
  • 4-5 ozs. of grated sharp cheddar (yellow or white, both work well)
  • 12 ozs. frozen yellow & white corn
  • 1/2 pint of cream
  • 4-6 cloves of garlic
  • 2 tsp. butter
  • 1 tsp. hot sauce
  • coarse ground black pepper to taste

Peel and dice the potatoes into 1/4″ cubes and plop them into your stock pot with chicken broth. Bring the broth to a boil and cook until the potatoes are soft. In the meantime defrost the frozen corn and toss in EVOO, then place on a foil lined cookie sheet along with the butter and roast at 350° for 15-20 minutes, then toss and continue roasting until they start to brown. Once the potatoes are soft, transfer 2/3 of them along with the broth to a blender and purée until creamy ( do not fill the blender all the way up, allow room for expansion of the hot broth-potato mixture … you have been warned). Return the creamy potatoes to the stock pot and add the roasted corn, cream, grated cheddar cheese, coarse ground pepper, garlic (that has been run through a garlic press or finely chopped) and hot sauce.

Simmer for 5-10 minutes then serve with some crusty bread and enjoy.

Yes, it’s that easy (and delicious)!

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