But... the hubby doesn't like corn chowder, or any thick soup for that matter. I was ready to make the soup for myself, then got worried I wouldn't have time to eat the leftovers. So, I thought, how can I use ALL of the ingredients in a way that stays true to Christen's initial intent? At first, I thought corn-cakes but then inspiration hit me in the form of a side for hub's steak! And this was born:
Baked Corn, Leeks & Cheesy Potatoes
- 1 cup sliced leek
- 2 cups frozen hash brown potatoes
- 8 oz. can of “no salt added" corn
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup fat-free milk
- 1 cup reduced-fat ricotta
- 1 cup pre-shredded reduced-fat cheddar cheese
Preheat oven to 350 degrees.
Heat a large saucepan coated with cooking spray. Over medium heat, cook the leeks for about two minutes. Add the potatoes, corn, salt & pepper and cook another three minutes, stirring occasionally.
Remove from heat & mix in the milk, ricotta & cheddar cheese. Pour into a baking dish. Bake for 25-30 minutes or until the top is browned. Serve.
Thank you so much to Sarah for hosting again! And Christen, thank you for a yummy recipe!!!! I will also be making the soup for ME... I LOVE chowder!