Loaded Roasted Potato and Broccoli Cheddar Chowder
Steve Brockman lives in Louisville, Kentucky.
This chowder, with oven roasted potatoes and broccoli, creamy corn, crispy bacon, and diced smoked ham, is simmered together with sautéed mushrooms, carrot, and onion. Showered with shredded cheddar cheese, and topped with fresh chives and a bacon crumble, it pairs well with a chilled Chardonnay. Served with cheesy garlic bread sticks.
Ingredients
For the roasted broccoli and potatoes:
- 1-2 heads broccoli, chopped into bite-sized florets
- 1 liter (about 4 cups) peeled diced potatoes
- 30 ml (2 tablespoons) extra virgin olive oil
- 5 ml (1 teaspoon) sea salt
- 5 ml (1 teaspoon) ground black pepper
- 5 ml (1 teaspoon) garlic powder
- 5 ml (1 teaspoon) dried oregano
- 5 ml (1 teaspoon) dried basil
- 5 ml (1 teaspoon) dried thyme
For the chowder:
- 57 grams (4 tablespoons) unsalted butter
- 4 garlic cloves, minced
- 227 grams (8 ounces) fresh crimini mushrooms, sliced
- 1 red or yellow onion, chopped
- 45 ml (3 tablespoons) all-purpose flour
- 5 ml (1 teaspoon) sea salt
- 2.5 ml (½ teaspoon) black pepper
- 5 ml (1 teaspoon) smoked paprika
- 5 ml (1 teaspoon) mustard powder
- 5 ml (1 teaspoon) garlic powder
- 710 ml (3 cups) chicken or vegetable stock/broth
- 177 ml (¾ cup) heavy cream
- 425 grams (15 ounces) canned creamed corn
- 2 medium carrots, peeled and chopped
- 473 ml (2 cups) diced smoked ham
- 473-710 ml (2-3 cups) shredded or grated sharp cheddar cheese
- Garnishes: extra cheese, bacon bits, chopped green onions, or chives
Preparation
- For the roasted broccoli and potatoes: Preheat the oven to 204°C (400°F) and line a large a baking sheet with parchment paper. Spread the diced potatoes and broccoli florets onto the baking sheet and drizzle with olive oil followed by: salt, black pepper, garlic powder, oregano, basil, and thyme, stirring until combined. Arrange in a single layer.
2. Bake until the potatoes and broccoli become slightly charred with a bit of crunch, 10-15 minutes. Once done, remove from the oven and let cool.
3. For the chowder: In a medium Dutch oven over medium-high heat, melt the butter. Add the garlic, mushrooms, and onions. Sauté until translucent and fragrant, 2-3 minutes. Add the flour, salt, pepper, smoked paprika, mustard powder, and garlic powder, stirring until combined.
4. Add the potatoes, half of the roasted broccoli and the stock or broth, stirring until combined. Let everything boil for 1-2 minutes and then reduce heat to low. Simmer for 5 minutes. Using an immersion blender, blend the soup until mostly (but not entirely) broken down and smooth, about 2-3 minutes.
5. Stir in the cream, creamed corn, remaining broccoli, chopped carrots, and diced ham. Simmer for until the carrots have softened, 8-10 minutes. Add the cheddar cheese and stir until the cheese is melted and the soup is thickened. Remove from heat and serve immediately, garnished with your favorite sides.
Steve Brockman
Steve Brockman lives in Louisville, Kentucky and studied for his MBA at Bellarmine University.
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