Food Potato and Roasted Corn Chowder in Bread Bowls Marjoram, white pepper, and ginger season the rich cream sauce for this main-dish soup. Serving this chowder in a bread bowl makes it fun for kids. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on August 30, 2011 Print Share Prep Time: 25 mins Cook Time: 20 mins Bake Time: 20 mins Total Time: 1 hr 5 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 16 ounce package frozen whole kernel corn 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch cubes 2 tablespoons olive oil ½ cup thinly sliced leeks 2 tablespoons finely chopped shallots 4 cups chicken broth 1 teaspoon dried marjoram, crushed 1 teaspoon kosher salt or salt ½ teaspoon ground ginger ½ teaspoon ground white pepper 3 cups half-and-half or light cream 8 individual round loaves of sourdough bread Directions 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 plastic bag, combine potatoes and 1 tablespoon of the oil. Seal and shake well to coat potatoes with oil. Spread potatoes on the other half of the prepared pan. Roast, uncovered, in a 450° oven for 10 minutes; stir, keeping corn and potatoes separate. Continue to roast for 10 minutes more, stirring once or twice. Remove pan from oven. Set aside. Transfer half of the roasted corn, about 3/4 cup, to a food processor bowl or blender container. Cover; process or blend corn till pureed (if necessary, add a small amount of chicken broth to help mixture blend). In a 4-quart Dutch oven, heat the remaining 1 tablespoon oil over medium-high heat. Add leeks and shallots. Reduce heat to medium. Cook and stir leek mixture for 6 to 8 minutes or till leeks are very soft and golden. Add whole corn and pureed corn. Cook and stir for 1 minute. Stir in roasted potatoes, broth, marjoram, salt, ginger and white pepper. Bring to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or till potatoes are tender. Add half-and-half. Cook and stir till heated through. Season to taste with salt and white pepper. Hollow out sourdough loaves. To serve, spoon chowder into bread bowls. Print Nutrition Facts (per serving) 588 Calories 15g Fat 94g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 588 % Daily Value * Total Fat 15g 19% Saturated Fat 7g 35% Cholesterol 33mg 11% Sodium 1342mg 58% Total Carbohydrate 94g 34% Protein 20g Vitamin C 13mg 65% Calcium 111mg 9% Iron 4mg 23%