Estimated Preparation Time: ~1/2
Estimated Cook Time: ~1 hour +
Total Time: 1.5 hours give or take
Serves: 6 maybe? Depends on the size of the bowl
Ingredients:
Measurements are estimates – if you prefer more corn, add it
2½ cups corn stock
2 cups fresh or frozen corn kernels more if you want a cornier chowder
1 medium yellow onion peeled and minced
½ cup celery chopped
½ cup baby carrots sliced small or cubed
2 cups russet potatoes, peeled, diced (2 baking potatoes)
1 tsp. chili powder
½ tsp. crushed red pepper - optional
1 tsp. ground cumin
½ red bell pepper, pith removed, seeded and chopped
½ red green bell pepper, pith removed, seeded and chopped
½ 1 orange bell pepper, pith removed, seeded and chopped
1 cup heavy cream, and 1 cup 1/2 & 1/2
1/2 tsp. kosher salt - to taste
Lots of pepper - to taste (remember it’s spicy)
Box of croûtons for garnish
Instructions:
Put everything into a large pot and bring to a boil except cream, ½ and ½ and corn.
Turn heat down to medium low, cover, and cook until potatoes are just soft.
Add corn and cream, and continue to cook uncovered, until soup thickens.
Taste to correct seasoning with salt if necessary.
If you make it too salty, peel a potato and toss it in the soup for a while; taste until the salt level drops; remove potato before serving.
To serve: Ladle into bowls, and top with seasoned croûtons (I prefer Italian),
garnish with some paprika and parsley as well.
I was inspired by Champs southwestern corn chowder.