This light and fresh Summer Corn Chowder is perfect for a late Summer meal. With corn, bell pepper, green onion, jalapeno, mini potatoes, all in a lightly creamy, smoked paprika flavoured broth.
2cupschicken or vegetable broth
1cupmilkpreferably 2% or whole milk, though you can use half and half cream, if you like.
1/2cupred bell pepperdiced
1/3cupgreen oniondiced, green part only
8-10mini red potatoesquartered
3 1/2cupscorn kernelsfresh from 2-3 cobs or frozen
1 1/2tspsalt Kosher saltless if using fine salt
1/2tspsmoked paprikaplus more to taste (or use regular paprika)
Diced fresh tomatoesor stir into soup during the last minute of cooking, if you like.
Melt butter in a large soup pot over medium heat. Add flour and cook, stirring, for 1 minute. Add the broth and milk and stir to combine. Add the bell pepper, jalapeno, green onion, potatoes and corn and stir to combine. Add the salt and paprika. Stir to combine. Bring to a boil, then reduce heat to medium low and simmer soup gently for about 25-30 minutes, or until the potatoes and corn are tender.
For a thicker soup, use an immersion blender to pulse the soup 4 or 5 times (or more, if you like). Taste soup and add additional salt, if needed.
Serve garnished with chopped fresh tomatoes and chopped fresh basil.