Creamy and Comforting Corn Chowder | Just A Pinch Recipes
Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil. Lightly grease the foil. Spread corn on half of the prepared pan. In a resealable...
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Cooking tools:
- Food processor
- Blender
- Dutch oven
- Baking pan
- Aluminum foil
- Zip-top bag
- Paper towel
- Measuring spoon
- Oven
- Stove
- Chef's knife
- Cutting board
- Bread knife
- Wooden spoon
- Spoon
- Ladle
Ingredients
- 1 16-ounce package frozen whole-kernel corn
- 1 pound(s) yukon gold potatoes, peeled and cut into 1/2-inch pieces
- 2 tablespoon(s) olive oil
- 1/2 cup(s) thinly sliced leeks
- 2 tablespoon(s) finely chopped shallots
- 4 cup(s) chicken broth
- 1 teaspoon(s) dried marjoram, crushed
- 1/2 teaspoon(s) kosher salt or salt
- 1/2 teaspoon(s) ground ginger
- 1/2 teaspoon(s) ground white pepper
- 3 cup(s) half-and-half or light cream
- 8 individual round loaves sourdough bread
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