Creamy Corn Chowder
Why I Love This Recipe
Guests at the Hotel Pattee in Perry, Iowa, savor this soup ladled into bread bowls for a doubly delicious presentation. The hotel's chefs roast the corn in the husk before adding it to the soup. I simplified the recipe by using frozen corn instead.
Nutrition Facts
Creamy Corn Chowder
8 Servings
Amount Per Serving
Calories 1,036.6
Total Fat 34.4 g
Saturated Fat 12.1 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 6.4 g
Cholesterol 34.8 mg
Sodium 1,862.4 mg
Potassium 1,879.2 mg
Total Carbohydrate 155.5 g
Dietary Fiber 12.7 g
Sugars 10.2 g
Protein 33.0 g
Ingredients You'll Need
1 16-ounce package frozen whole-kernel corn
1 pound potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons olive oil
1/2 cup thinly sliced leeks
2 tablespoons finely chopped shallots
4 cups chicken broth
1 teaspoon dried marjoram, crushed
1/2 teaspoon kosher salt or salt
1/2 teaspoon ground ginger
1/2 teaspoon ground white pepper
3 cups half-and-half or light cream
8 individual round loaves sourdough bread
