Roasted Corn Chowder

Sometimes I like to challenge myself by making something delicious without going to the store. It was a snowy weekend and I was feeling extremely lazy.My typical Saturday morning trip to the grocery store was not an option. I really was craving a good bowl of soup. Unfortunately Ive never been a soup from a can type of gal, sometimes I wish I was. All I could think about was the fabulous corn chowder at Whole Foods a few weeks ago. So the throw down challenge would be to make a delicious corn chowder without leaving the house. I knew I had a bag of frozen corn in the freezer. I immediately grabbed it, spreading the frozen corn out on a baking tray. I drizzled it with olive oil and quickly stuck it under the broiler. Soon after I began my creative search for the remaining ingredients. The end result was delicious home made soup, perfect for a snowy weekend.

• 1 Tablespoon of butter


• 4 slices of pancetta diced or or just stick with the butter


• 1 diced medium onion


• 2 carrot's diced


• 2 pieces celery diced


• 1 bag of frozen corn (about 2 cups) drizzled with olive oil and roasted under broiler for about 20 minutes


• 6 cups of chicken or veggie broth


• 3 cups of milk


• Thyme (I put in 2 sprigs)


• 1/2 red pepper diced


• I used 6 klondike petite purple potatoes 1 medium peeled diced potato would be fine


• S and P

• In a large soup pot melt butter and cook pancetta till lightly browned. Add onion carrot and celery and thyme. Cook for about 15 minutes. Add roasted corn. Pour in broth and milk. Simmer for 20 minutes. Add diced potato and red pepper. Continue cooking till potato is tender. Season with salt and pepper. Serve on a blanket of snow..like I did.