Potato-Corn Chowder

14 ingredients
3 steps

Ingredients

  • 2 tbsp unsalted butter
  • 3 carrots
  • 3 stalks celery hearts
  • 1 medium onion
  • 1/2 tsp kosher salt, plus extra kosher salt and fresh ground pepper to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp chili powder
  • 2 cups chicken broth
  • 16 oz sweet white corn kernel, frozen
  • 2 medium potatoes
  • 1/2 green bell pepper
  • 1-2 smoked chipotle peppers, finely minced
  • 1/2 cup light cream

Directions

  1. 1
    Chop carrots into bite-sized pieces, and finely dice celery and onion into thin slices. In large pot, melt butter over medium heat. Add carrots, celery, and onion; saute for 1 minute, stirring as needed. Add kosher salt, garlic powder, paprika, and chili powder; stir well. Continue to saute until carrots and celery are tender.
  2. 2
    In a blender, puree 1 cup corn and 1 cup broth. For extra thickness, slowly add 1/2-1 extra cup of corn to the puree. Add puree to pot, along with 1 cup broth and remaining whole corn kernels.
  3. 3
    Wash potatoes well, and cube into bite-sized pieces, leaving the skin on for a rustic, earthy texture. Chop bell pepper into bite-sized pieces, and add potatoes and bell pepper to pot. Mince 1 smoked chipotle pepper, and add to the pot (for a little more heat, add the second chipotle pepper). Add light cream and stir well, adding extra salt and fresh ground pepper to taste. Bring pot to a boil; cover the pot and reduce to a simmer. Simmer for about 30 minutes, and serve warm.

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