Now that the weather is shifting into cold, crisp evenings, nothing sounds better than a hearty bowl of soup to warm up the body.
I have been making this Roasted Corn and Potato Chowder on frigid nights since last winter. I found a recipe in The Pioneer Woman Cookbook, and have adapted it to my family’s liking.
And we likey.
I’m obsessed with oven roasted corn and potatoes. When the corn kernels are roasted they have a lightly charred outer shell with a juicy inside, so they pop in your mouth.
Couple that with savory roasted potato bites in a warm, creamy bath, and you’re going to slip into soup nirvana.
Of course there is bacon in the soup too… Because, what is soup without bacon? What is LIFE without bacon?!
I don’t even want to know.
While you’re corn and potatoes are roasting nicely in the oven, you’ll sauté up some bacon and onions. The bacon grease adds tremendous amounts of flavor to the already fragrant onions.
Add the delightfully roasted corn and potatoes to the onions and bacon.
It’s beautiful, isn’t it?
Just wait till you taste it.
The flavors of roasted corn and potatoes really pop in this creamy and delicious soup.
I always serve the soup with my Easy & Cheesy Monkey Bread Rolls, and it’s a home run.
Warm up your night with a bowl of this Roasted Corn and Potato Chowder.
You wont regret it.