Mom de Cuisine

Make-Ahead Monday: Spicy Roasted Potato and Corn Chowder
October 24, 2011, 11:13 am
Filed under: Main Course, Soups


This week’s make-ahead meal is really more of a prep-ahead kind of a meal.  In last month’s issue of Rachael Ray Magazine, she had a spread of prepping ingredients ahead of time to be able to quickly put together a healthy and easy weeknight meal.  I roasted the potatoes, made the bacon and used left over chicken and then at dinner time, into a pot with homemade stock and canned corn it all goes to warm up.  Dinner is on the table by the time the family takes off their shoes, washes their hands, and spins around three times really fast.  Well maybe it’s just “C” who spins, because it tends to do that for no reason at all. 

This soup is hearty enough for my husband who claims not to like soup (lie) but still pretty healthy (well minus the bacon.)  You know, it feels good to start off a week with a healthy meal, especially after a weekend of indulgence in way too many orders of lamb chops from our favorite kabob delivery place!  Lamb chops, kabobs, delivery?!?! What am I talking about?  Well you can read about it here in this shameless plug  interview by Diana at Bromography 🙂

Roasted Potato and Corn Chowder

1 lb baby red potatoes cut into 1/2 inch cubes

1 red onion, diced

2-3 tablespoons olive oil

6 cups chicken stock (preferably homemade)

2 cups cooked, shredded chicken

1 can creamed corn

1 can super sweet corn

3-4 rashers bacon (optional for garnish)

Chipotle hot sauce, to taste

Diced green onion for garnish


To roast the potatoes:  Preheat the oven to 375 degrees.   Toss potatoes, onions, olive oil, salt/pepper together.  Place on a baking sheet and roast until the potatoes are soft on the inside and crispy on the outside, about 30 minutes.  Allow the potato mixture to cool and refrigerate in an air tight container

While the potatoes are roasting, prepare the bacon by laying the strips on a rimmed baking sheet and baking until the bacon is crisp, about 20 minutes.  Remove bacon to paper towels to drain the grease.  Once the bacon has cooled, roughly chop it and store it in an airtight container

To assemble the soup:  Bring chicken stock, to a boil.  Add the chicken, potatoes, both cans of corn, and hot sauce to the broth and boil until everything is warmed through, about 3-5 minutes.  Ladle into bowls and top with bacon, if using and green onions.

12 Comments so far
Leave a comment

The great blend of veggies in here as well as the extra bonus of being easy to prepare makes this chowder a winner. I would like to sit down to a bowl of this on a chilly evening. The bacon and green onion garnish is a wonderful way to top this off. Great post.

Comment by Tina@flourtrader

This sounds like a fantastic and hearty soup. I love soups full of veggies. It’s so cool you get the Everyday Magazine where you are… way to stay connected. : )

Comment by Ramona

Potatoes and corn? Sign me up! This looks amazing!

Comment by Liz @ Southern Charm

Oh yum!! This chowder looks so hearty and tasty! And of course, I love that you can make it ahead of time!

Comment by Stephanie

Wow – this looks amazing! I love soup (and honey bunny is crazy about soups, too). He also is crazy for anything with corn in it!

Comment by Ann

I read your interview the other night – great job!!!
This chowder looks hearty and delicious! I think this is one of few soups my husband and I could agree on!

Comment by Erin @ Dinners, Dishes and Desserts

I’m going to make this. One question: how come you cool down in the fridge? Is it a necessary process or you mean we can prep that previous day etc?

Comment by Nami | Just One Cookbook

You certainly don’t have to cool down the potatoes but because I did all the prep ahead of time, I put the potatoes in the fridge until I was ready to put the whole soup together. I’ve made this chowder many times without prepping everything first, just making it straight through and it’s just as good that way too!

Comment by alyssa

This looks so yummy! You have a great blog and I can really see that you are so talented!

Comment by purabinaha

I think I found the best way to finish the frozen corns. This recipe looks so warm and hearty.

Comment by kankana

I could use a bowl of this soup right now! It’s SNOWING!!! Urg!

Comment by tiffany

[…] package in the mail, I was thinking about making this roasted potato and corn chowder featured on Mom de Cuisine so it was perfect timing to try out using the ingredients I had received.  I’ve prepared […]

Pingback by Chicken Corn Chowder | Easy Japanese Recipes at Just One Cookbook — Just One Cookbook

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