The Honorable John Hoeven

Governor, North Dakota

Specialty Recipe

Roasted Corn Chowder

Governor and Mrs. John Hoeven share with you a family favorite recipe. Governor Hoeven favors soup as a full course meal for lunch or dinner, and this recipe is one of his favorites. After one taste of this roasted corn chowder soup, it's sure to become one of your family favorite recipes, too.

Ingredients

4 to 8 bags frozen corn

Canola oil

3 large onions, chopped fine

Olive oil

4 leeks, washed well and sliced thin

4 green peppers, seeded and chopped fine

2 red peppers, seeded and chopped fine

2 yellow peppers, seeded and chopped fine

2 jalapeno peppers, chopped fine

1 Tablespoon dried thyme

4 large or 6 small bay leaves

Salt and pepper to taste

16 medium potatoes, diced small

14 cans unsalted chicken broth

Place oven rack on highest level. Preheat broiler.

Place 2 bags of corn on baking sheet oiled with canola. Broil about 7 to 10 minutes, turning periodically, until slightly charred. Repeat with remaining bags. In 2 large stock pots, saute onion in olive oil over medium heat until lightly browned. Add leeks and saute 5 minutes. Add bell peppers, jalapeno peppers, thyme, bay leaves, and salt. Cook for 10 minutes more. (If cooking ahead of time, stop at this point until 1 hour before serving time).

Add chicken broth and bring to a boil. Add potatoes and simmer 1 hour or until potatoes are tender. Add corn and heat through.

Serves: 30

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