Corn Chowder with Peppers

a little spicy, a little sweet, this chowder is sure to please

I love chowder. Being a New Englander, chowder is ingrained in me. I will gladly eat all the chowders — corn, fish, and especially CLAM chowder (that’s the WHITE - “red” chowder is NOT a chowder. Go away, Manhattan, you’re drunk). Chowders are warm, comforting, and filling. Top them with oyster crackers and it’s a meal.

I also went to college at UMiami, so I love a good latin flair to my dishes. This corn chowder checks both my Bostonian box and my “I-wish-I-was-Latinx” box. I think you will find it sweet and savory, with a little bite.

Ingredients:

2 TBSP butter

1 onion, diced

1 TBSP garlic, minced

6 cups of veggie or chicken stock

1 1/2 cups red bliss potatoes, cut into approx 1” squares

2 tsp dill

1 tsp thyme

1 tsp chili powder

1 tsp cumin

4 cups corn, about 8 ears*

1/2 cup scallions, sliced

1/2 cup red pepper, diced

1 4 oz can of green chilis

1 cup half-and-half

S&P

Step 1: Boil Corn* (skip this step if you opt for frozen corn, this is a judgement-free zone)

Bring a large pot of salted water to a boil. Then add corn, cover, and cook for 8 minutes. Remove and let cool. After cooling, slice down the sides of each ear to remove all the kernels (I personally don’t break them up, I put them in as-is. I feel like it looks more “authentic” when the kernels are still stuck together in places).

Step 2: Prepare Chowder

1) heat butter over low heat. And onion, garlic & cook until transparent but not brown, about 5 min.

2) Add stock, potatoes, dill, thyme, and chili powder. Simmer uncovered for 20 min, until potatoes are fork-tender.

3) Add corn and simmer 5 min. Remove from heat and cool. Take 1/2 of the soup and puree, then add back into pot and put pot back on burner.

4) Stir in scallions and red pepper and finish w/ cream. Simmer 10 min (no boiling)

5) S&P, serve.