This light corn and potato chowder is perfect for a late Summer or early Fall meal. With corn, bell pepper, green onion, jalapeño, mini potatoes, all in a lightly creamy, smoked paprika flavoured broth.
1cupmilk, preferably 2% or whole milk, though you can use half and half cream, if you like.
1/2cupred bell pepper, diced
1/3cupjalapeno pepper, diced
1/3cupgreen onion, diced, green part only
8-10mini red potatoes, quartered
3 1/2cupscorn kernels, fresh from 2-3 cobs or frozen
1 1/2tspsalt Kosher salt, less if using fine salt
1/2tspsmoked paprika, plus more to taste (or use regular paprika)
1/4tsppaprika
Garnish:
Diced fresh tomatoes, or stir into soup during the last minute of cooking, if you like.
Basil leaves, chopped
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Instructions
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.