I’ve been dreaming about this silky corn chowder lately. It’s a great soup to take advantage of late summer produce at its finest. This chowder is creamy, mildly sweet with corn, and savory, perfect for a late summer night as the evenings begin to cool a bit. Grab some produce at the market and get cooking!
Serves 2 as a main dish.
- 1 tbsp butter/olive oil*
- 1 white or yellow onion
- 1 jalepeno
- 1 small red bell pepper
- 2 cloves of garlic
- 2 large tomatoes
- 1 large potato
- 1 small potato
- 1 bay leaf
- Handful fresh oregano
- 2 cups vegetable stock
- 2 cups sweet corn, about 2-3 cobs
- salt, black pepper, Old Bay
- Handful fresh cilantro
- Keeping each separate, dice the onion, bell pepper, tomato, large potato, and shuck the corn. Roughly chop the oregano and cilantro including soft stems. Mince the garlic and jalepeno, seeded for less heat. Quarter the small potato.
- Boil a small pot of water and add the small potato. Leave to boil until soft, then drain and mash the potato.
- Meanwhile, heat the butter or olive oil in a large pot over medium heat, add the onions and cook them until translucent, about 5-10 minutes stirring occasionally. Add the peppers and garlic and give them a quick stir until the garlic is fragrant, about 30 seconds. Add half of the diced tomatoes and stir frequently until they have broken their water, another 5-10 minutes.
- After the tomatoes have mostly broken down into a paste, add 1 tsp Old Bay seasoning, 1/2 tsp pepper, and 1/2 tsp salt to start. Add bay leaf, fresh oregano, large diced potato, stock, and remaining tomatoes and stir to mix everything together evenly.
- Bring the stock to a simmer, and cook until the potatoes are tender, about 15 minutes. Add the corn and continue to simmer: fresh corn kernels, simmer for five minutes, cook frozen corn until fully thawed and warmed.
- Taste for seasoning and add more if desired. Serve and garnish with the cilantro. Enjoy with a Mexican lager and a crusty bread!