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North Dakota Roasted Corn Chowder




Source of Recipe


Vernalisa's


List of Ingredients




-4 to 8 bags frozen corn
-Canola oil
-3 large onions, chopped fine
-Olive oil
-4 leeks, washed well and sliced thin
-4 green peppers, seeded and chopped fine
-2 red peppers, seeded and chopped fine
-2 yellow peppers, seeded and chopped fine
-2 jalapeno peppers, chopped fine
-1 Tablespoon dried thyme
-4 large or 6 small bay leaves
-Salt and pepper to taste
-16 medium potatoes, diced small
-14 cans unsalted chicken broth


Recipe



-Place oven rack on highest level.
-Preheat broiler.

-Place 2 bags of corn on baking sheet oiled with canola.
-Broil about 7 to 10 minutes, turning periodically, until slightly charred.
-Repeat with remaining bags.
-In 2 large stock pots, saute onion in olive oil over medium heat until lightly browned.
-Add leeks and saute 5 minutes.
-Add bell peppers, jalapeno peppers, thyme, bay leaves, and salt.
-Cook for 10 minutes more. (If cooking ahead of time, stop at this point until 1 hour before serving time).

-Add chicken broth and bring to a boil.
-Add potatoes and simmer 1 hour or until potatoes are tender.
-Add corn and heat through.