A delicious corn & potato chowder.

Total Time: 40 minutes
Cook Time: 20 minutes
Prep Time: 20 minutes
Level: Easy
Serves: 2 large bowls or 4 small

Ingredients

Chowder
  • 4 cups corn kernels cut from the cob
  • 3/4 cup chopped red onion
  • 3 garlic cloves minced
  • 1 T. olive oil
  • 1.5. tsp. dried basil
  • 2.5 cups vegetable stock
  • 2 bay leaves
  • 2.5 cups of potato, diced
  • 1 T. salt or to taste
  • Fresh ground black pepper
  • Sprigs of fresh basil for garnish

Roasted Red Pepper Puree

 

  • 1 extra large red bell pepper (9 oz.), cut in half, seeds and stem removed and discarded
  • 1/2 T. olive oil
  • Salt & pepper to taste

Directions

Chowder
  1. Put cubed potatoes into pot of salted boiling water and cook until soft, about 12 minutes.  Drain and set aside.
  2. While potatoes are cooking, in separate soup pot, sauté onion, garlic and dried basil in 1 T. olive oil on low to medium heat until vegetables become soft. Add stock and bay leaves. Bring to boil.  Add corn and bring to boil again. Once boiling, reduce heat and simmer approximately 10-15 minutes until corn is cooked, but still firm and crisp to the bite.
  3. Discard bay leaves. Remove 3 cups of the corn mixture from the pot and put in blender. Blend until it reaches a creamy consistency and all ingredients are fully incorporated.  Return pureed mixture to pot and blend together. The mixture will have the consistency of chowder, creamy with some whole pieces of corn kernels.
  4. Add drained potatoes to the soup and stir until ingredients are fully incorporated. Keep warm while making puree.

 

Roasted Red Pepper Puree
  1. While soup is cooking put the pepper cut side down under oven broiler until skins blacken.  Remove from oven and put in small brown paper bag until cool.
  2. Once cooled, remove from bag and peel outer blackened skin from pepper.
  3. The skin should come off easily.
  4. Put pepper in blender on high speed.
  5. Drizzle oil in slowly from top of blender until incorporated.
  6. Add salt and pepper to taste.
  7. Pour soup into bowls.
  8. Drizzle with puree and garnish with basil.

Enjoy our Corn & Potato Chowder with Roasted Red Pepper Puree, let us know what you think