Ingredients
2 Tbsp. butter, or butter substitute (not margarin)
2 Tbsp. EVOO
1 small yellow onion, finely chopped or coarsely graded
-1 small red bell pepper (or 1/2 large), finely chopped
1 bay leaf (I use Turkish)
1 Tbsp. fresh minced garlic (2-3 cloves)
1/4 cup + 2 Tbsp. white corn flour (I use instant corn mesa flour)
4 cups (32oz. carton) organic, low-sodium veggie broth
3-4 large Yukon gold potatoes, scrubbed/peeled/cubed)
4-6 ears corn, cut in half
1 1/2 tsp. kosher salt (or salt of choice to taste)
1 tsp. ground white pepper
1 tsp. ground black pepper
1/4-1/2 tsp. smoked paprika
1 pint heavy cream (or 1/4 cup melted butter substitute & 3/4 cup plain/unsweetened almond milk, whisked thoroughly)
Preparation
In a large soup kettle, melt butter & heat oil over medium-high heat. Meanwhile, cut corn from cobs (a bunt pan and a sharp knife makes this easier). Save the cobs, cut in half.
Add onion, bell pepper and bay leaf to hot butter/oil and saute, stirring occasionally, until veggies are tender (but not browned). Add garlic and saute for 30 seconds until fragrant. Sift corn flour over veggies. Slowly whisk in broth, making sure to dissolve all of the flour.
Stir in spices, add potatoes, corn and cobs. Brings to a boil, then reduce heat to medium-low. Cover and simmer for 30 min, or until potatoes are tender.
Remove from heat. Coarsely mash up the potatoes in the pot with the end of a whisk, potato masher or a few quick whirs of an emulsion blender.
Add cream, and return to heat. Bring to a boil once more, for about a minute, stirring occasionally.
Remove from heat and let thicken slightly, about 5-10 minutes. (Chowder is usually better the next day once the flavors have intensified.)
Serve warm with crusty bread to dip.
Enjoy!
