Make-Ahead Monday: Spicy Roasted Potato and Corn Chowder

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 Recipe

Ingredients

  • 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

Preparation

  • 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.
    May be you like to refer the another food recipes making the tasty meals for your family.
    Source: http://momdecuisine.net/2011/10/24/make-ahead-monday-spicy-roasted-potato-and-corn-chowder/