Feeding the kids: Corn chowder

In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a hearty soup. I found the recipe in “Better Homes and Gardens: 365 Comfort Foods" (Better Homes & Gardens; $19.99).

Creamy and comforting corn chowder
(Makes 8 servings)

Ingredients
1 16-ounce package frozen whole kernel corn
1 pound Yukon Gold potatoes, peeled and cut into 1?2 –inch pieces
2 tablespoons olive oil
½ cup thinly sliced leeks (about 2 leeks)
2 tablespoons finely chopped shallot (1 medium)
4 cups chicken broth
1 teaspoon dried marjoram, crushed
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground white pepper
3 cups half-and-half or light cream
Salt
Ground white pepper

Directions

1. Thaw frozen corn; pat dry with paper towels. Preheat oven to 450° F. Line a 15×10×1-inch baking pan with foil; lightly grease foil. Spread corn on half of the prepared baking pan.

2. In a resealable plastic bag combine potatoes and 1 tablespoon of the oil. Seal bag; shake to coat potatoes. Spread potatoes on the other half of the prepared baking pan. Roast, uncovered, for 10 minutes.

3. Stir, keeping corn and potatoes separate. Roast for 10 minutes more, stirring once or twice. Remove from oven.

4. Transfer half of the roasted corn (about ¾ cup) to a food processor or blender. Cover and process or blend until corn is pureed (if necessary, add a small amount of chicken broth to help blend corn).

5. In a 4-quart Dutch oven heat the remaining 1 tablespoon oil over medium heat. Add leeks and shallot; cook and stir for 6 to 8 minutes or until leeks are very soft and golden.

6. Add whole corn and pureed corn; cook and stir for 1 minute. Stir in roasted potatoes, 4 cups broth, marjoram, ½ teaspoon salt, ginger, and ½ teaspoon white pepper.

7. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until potatoes are tender.

8. Add half-and-half. Cook and stir until heated through. Season to taste with additional salt and white pepper.