The perfect mid-summer soup, this chowder is a simple as it is delicious. Packed full of veggies and flavor, it’s at its best with fresh off the cob corn but if you are looking for a taste of summer all year round, try it with frozen corn instead.
- 3 tbsp neutral high-heat oil
- 1/2 red onion, diced
- 1 large red bell pepper, diced
- 1 jalapeño, diced with seeds removed (leave seeds if you like it spicy)
- 5 cups corn kernels, fresh or frozen
- 2 tsp salt
- 1.5 tsp garlic powder
- 2 tsp chili powder
- 2 tsp smoked paprika
- a few dashes hot sauce, optional
- 6 cups vegetable broth
- 2 medium russet potatoes, diced (looking for about 4 cups total)
- 1 cup Ripple half and half
- 2 tsp tapioca flour
- salt and pepper to taste
- In a large heavy bottomed pot, heat the oil over medium high heat then add in the red onion, red pepper and jalapeño. Cook until the onion is soft and translucent, about 5 minutes.
- Add in the corn, salt, garlic powder, chili powder, smoked paprika and hot sauce. Stir well and continue to cook for about 10 minutes or until the corn starts to brown.
- Pour a little bit of the vegetable stock into the pot and using a wooden spoon, scrap the brown, flavor bits from the bottom.
- Add in the remaining vegetable stock and potatoes, put the lid on and reduce the heat to medium.
- Allow to simmer for 20-25 minutes or until the potatoes have softened. Be careful not the overcook, we don’t want them mushy.
- Turn the heat down to low and add 3 cups of the soup (mostly the vegetables) into a high speed blender along with 1 cup of the half and half and the tapioca flour.
- Blend until smooth then return the blended soup back into the pot, stir.
- Enjoy immediately topped with cheese, extra hot sauce and jalapeño slices.