Ingredients: |
Ingredients: 1 tbsp extra virgin olive oil
8 ears of fresh sweet corn, shucked (or 6 cups frozen corn kernels)
1lb red potatoes, cut into ¾" cubes (about 3 cups)
1 large red onion, chopped
1 poblano pepper, chopped
1 red bell pepper, chopped
2 celery ribs, chopped
¾ tsp salt, divided
½ tsp chili powder
2 cloves garlic, pressed or minced
4 cups vegetable broth
2 cups water
1 bay leaf
2 tbps unsalted butter, divided into 4 pieces
¼ cup chopped cilantro
¼ cup creme fraiche / sour cream / greek yogurt*
1 tbsp lime juice
black pepper to taste
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Directions: |
Directions:1. In a medium-large dutch oven or soup pot, warm the olive oil over a medium heat until shimmering. Add the corn, potatoes, onion, poblano pepper, bell pepper, celery, and chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
2. Add the garlic and cook until fragrant while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
3. Bring the mixture to a boil over high heat, then reduce the heat to a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It's not done until the potatoes are fully cooked through and very easily pierced through with a fork.
4. Remove the pot from the heat. Remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Blend until completely smooth. Add the butter and blend again.
5. Pour the mixture back into the pot. Add the cilantro, creme fraiche (see note about sour cream or greek yogurt*), and lime juice. Stir to combine. Season with salt and pepper to taste.
*If using sour cream or greek yogurt, temper it before adding into the pot to prevent it from curdling. Add a few splashes of the warm soup liquid, stirring after each splash, until the mixture is warmed through. Then add to the soup. |
This recipe for Vegetarian Southwestern Corn Chowder is from