Roasted Beetroot and Corn Chowder with Potato Carrot Mash

A gourmet twist on a classic comfort dish, this roasted beetroot and corn chowder is paired with a rich potato and carrot mash. Finished with a crusty buttered bread topping, it makes for a perfect hearty dinner.

Total time: 60 min

Servings: 2

Calories: 540 per serving

Protein: 12g | Carbs: 90g | Fat: 18g

Ingredients

• 2 medium beetroot, peeled and diced
• 1 cup corn kernels
• 2 tablespoons butter
• 2 medium potatoes, peeled and diced
• 1 large onion, chopped
• 2 medium carrots, peeled and diced
• Salt, to taste
• 1 tablespoon flour
• 2 slices crusty bread

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the diced beetroot on a baking sheet, drizzle with 1 tablespoon of melted butter, and roast for 25 minutes until tender.
3. While the beetroot roasts, boil the diced potatoes and carrots in salted water for 15-20 minutes until soft, then drain.
4. Mash the potatoes and carrots together, adding a pinch of salt and 1 tablespoon of butter, until smooth and creamy; set aside.
5. In a medium pot, melt 1 tablespoon of butter and sauté the chopped onion until translucent, about 5 minutes.
6. Add in the flour, stirring continuously to form a roux, then slowly whisk in 2 cups of water, cooking until the mixture thickens.
7. Add the roasted beetroot, corn kernels, and salt to taste, allowing the mixture to simmer for 5-7 minutes.
8. To serve, spoon the potato carrot mash into bowls, ladle over the chowder, and top with slices of bread spread with butter.
9. Place the bowls under a broiler for 2-3 minutes to brown the bread slightly if desired.