| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 1/4 cup grapeseed oil
- 2 medium red onions, small dice
- 1 teaspoon liquid smoke seasoning sauce
- 2 (24-ounce) bags frozen corn
- 1 quart chicken stock
- 3 pounds Idaho potatoes (about 12 potatoes), well scrubbed and cut into 1-inch pieces
- Salt and freshly ground black pepper
- 1/2 cup chopped scallions, for garnish
Instructions
- Preheat the oven to 375 degrees F. Heat the oil in a large skillet and saute onion until it begins to turn translucent. Remove from heat and stir in liquid smoke. Toss corn in mixture to coat and then transfer to a baking sheet. Roast for a few minutes until golden brown, then remove and set aside. Bring stock to a boil in a large pot and add potatoes. Reduce heat to medium and cook until fork tender. The potatoes will absorb some of the liquid. Stir in onion and corn mixture and season with salt and pepper, to taste. Let simmer until stew like consistency. Garnish with scallions.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 515 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 99 g |
| Dietary Fiber | 12 g |
| Sugar | 10 g |
| Protein | 15 g |
| Cholesterol | 4 mg |
| Sodium | 1501 mg |
| Serving Size | 1 of 8 servings |
| Calories | 515 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 99 g |
| Dietary Fiber | 12 g |
| Sugar | 10 g |
| Protein | 15 g |
| Cholesterol | 4 mg |
| Sodium | 1501 mg |
Reviews
This is Love and comfort in a bowl.My boys insist in crumbling bacon on top of this corn stew,but I think it’s perfectly divine as is.But you’ll want seconds..
The ingredients complement each other very well and are very tasty. I will make it again with a few modifications. First, The corn/onion took much longer than a few minutes to brown. Next time, I will defrost the corn prior to baking. Second, some may like the potato-corn ratio but it was too much potato for my taste. I will use half the amount next time. This will also give more stock for the potato to cook in. I will also add crumbled bacon as a garnish. I’m sure it will turn out well with these adjustments since the key ingredients work well together.
I grew up all around the Midwest, Eastern Seaboard, and in the South. This recipe is something that’s adaptable to all climes, all weather, and I can attest that those from the Eastern part of Massachusetts can’t tell it from their traditional recipes. If you want one chowder style recipe that will just blow people away and know that you won’t have to spend hours upon hours watching over it- this is the recipe for you.