Smoky Corn Chowder
Smoky Corn Chowder
A delicious smoky dairy-free chowder thickened with potatoes. If you like to add dairy, use half and half or cream and add a touch at the end after it's pureed.Print Pin
- 1/2 onion
- 2 cloves garlic
- 1/2 red or green bell pepper
- 1 jalapeno (optional)
- 1/4 bunch cilantro
- 1 pound red potatoes
- 2 cups corn kernels (fresh, frozen, or leftover grilled)
- 1 Tablespoon extra virgin olive oil
- 1-2 Tablespoons Pimenton spice blend
- 2 cups broth (chicken or vegetable are fine)
- 1/2-1 teaspoon fine sea salt
- sour cream or plain yogurt for garnish (optional)
- 5 oz. Spanish chorizo for garnish (optional)
- Dice onion, garlic, bell pepper, and jalapeno if using. Mince cilantro stems, saving leaves for garnish or another use. Cut potatoes into 1-inch chunks (I don't bother to peel them).
- Add corn kernels to a 4-6 quart soup pot over medium-high heat. Cook, stirring occasionally, until they start to brown a little. It's okay if they stick a bit, but if they start to stick a lot, turn down the heat or add a touch of oil. If you're using leftover grilled corn, you can skip this step.
- Once the corn is has a few dark roasted spots on it, turn the heat down to medium. Add the olive oil to the pan along with the diced onion, garlic, and bell pepper. Add 1/4-1/2 teaspoon salt. Cook until veggies are softening, 8-10 minutes. Add the cilantro stems, chunked potatoes, and Pimenton and cook for another 2-3 minutes.
- Add the broth and bring to a boil over high heat. Once boiling, cover pot, lower heat, and simmer until potatoes are soft.
- Once veggies are soft, remove half the soup and puree in a high-powered blender such as a Vitamix. Add back to the pot, taste, and adjust seasonings, adding more salt or spice blend if necessary. Add a little more broth, water, or a touch of cream to reach desired consistency.
- If using Spanish chorizo for garnish, cut into small pieces and saute in a separate pan until slightly browned. Spoon over top of soup once served.