Hello! How are you today? Is it Fall yet where you are? The season certainly hasn’t shown up here in Alabama, that’s for sure. I know eventually it will cool down and not be so dang hot but! While I’ve been wishing for that, I’ve certainly been cooking like it is cold and rainy outside. This roasted corn and tomatillo chowder is no exception! Creamy and packed with veggies, it’s the perfect comfort food anytime of year! Plus, it’s a one-pot meal so you know, easy clean-up and stuff.
So lets backup a bit. this past summer (may-ish) Kory and I decided we wanted to have a garden at our house in Alabama, figuring that since the growing season was longer here, we would have lots of produce to use up through the summer months. Well. A few months went by and we had our herbs, but still didn’t really have any fruit to speak of from our pepper, cucumber, or tomatillo plants. Talk about frustrating! But then, just when we thought we weren’t going to get *anything* from our garden besides herbs, everything started blooming and putting out fruit! Now I’m scared we’re going to have too much and not enough time to eat it all!
Regardless, when I started thinking about what the heck I was going to do with all these tomatillos that we have in our garden I knew I could roast them and turn them into salsa, but I really wanted to try something *new*. I had some frozen roasted corn — yes that’s right — frozen corn and this recipe took root in my head. Frozen corn is my secret weapon for not having to deal with roasting it myself. You can find it in the freezer veggie section at your grocery store. I also like the flavor of the roasted corn — but you could use just regular corn and it would taste just as good — just not as smoky. 🙂
Other than roasted corn and chopped tomatillos, this chowder has all the standard mixin’s and it ready in about 45 minutes, which is about all I can take for a weeknight dinner!
Well I hope it’s cooling down where you are and that this recipe inspires you to get in the kitchen! I know what I’m having for dinner. 🙂
Roasted Corn & Tomatillo Chowder
- 2 Pieces of Bacon optional
- 1 Medium Onion Chopped
- 3 Medium Carrots Chopped
- 3 Celery Stalks Chopped
- 4 Cloves Garlic Chopped
- 1/2 Pound 5-6 medium Yukon Gold Potatoes, Diced
- 1 8 oz Bag Fire Roasted Corn
- 1 pound tomatillos cleaned and quartered
- 6-8 Cups Chicken Stock Low sodium
- 2 Cups Half and Half
- 2 tbsp. Cornstarch
- 2 tsp red pepper flakes
- Salt & Pepper to taste
Heat a large cast iron pot (Dutch oven) over med-high heat. Cook bacon strips until browned and crisp. Remove and set aside. (if you want to make this vegetarian, just use a high-heat oil like almond or canola oil instead of bacon).
Turn heat to low and cook onions, celery, and carrots until soft. (about 5 minutes) Add garlic, red pepper flake, potatoes, corn, and tomatillos to the pot. Stir to combine and allow to cook another 2 minutes. Season with salt and pepper.
Add chicken stock and bring to a boil. Once at a boil, reduce to a simmer -- cover and cook, stirring occasionally for about 15 minutes. (you can simmer the soup for as long as you want, this is a great place to hold the recipe if you need to wait).
In a small jar, or bowl, combine half and half with cornstarch and add to the pot, stirring continuously. Bring pot back to a boil and allow to thicken for 5 minutes.
Turn off the heat and using an emersion blender, blend the soup until it is the consistency that you desire (less time for a chunk soup, more for a smooth soup). You can also use a blender to achieve this -- just do so in batches.
Return soup to the stove over low heat. Taste for seasoning and adjust as needed.
When ready to serve, ladle it up and serve with sour cream, cheddar cheese and the remaining bacon bits. Enjoy!