Potato-Corn-Bell Pepper Soup (an almost Chowder)

I intended on making a rich and creamy chowder with bacon and cheese, but that went out the window when my boyfriend ate all the bacon that morning. 

So last week, in triple degree weather, I craved soup, chowder specifically but as you can see, that did not quite happen. No worries though, it all ended well, deliciously well.

After 10 minutes of prep and 25 minutes of cooking, you end up with a comforting bowl of soup. The potato pieces have a great bite to them, the bell peppers and green onion offer a refreshing taste, and the pureed corn and touch of cream create the perfect texture.

I can't wait to make this again, hopefully  in cooler weather. And I won't lie, I'll probably add in bacon next time.

Ingredients for 4

• 1 white onion, diced
• 3 tablespoons butter
• 1 large russet potato, diced
• 1 large bell pepper, diced
• 4 cups frozen sweet corn, thawed
• 3 cups chicken broth
• Red pepper flakes
• Salt and pepper
• 1/4 cup heavy cream
• 3 stalks green onion, finely diced

In a large pot, melt the butter on medium-high heat. Add the onions and a dash of red pepper flakes and cook until fragrant. 

Meanwhile in a food processor, pulse 2 cups corn and 1 cup broth. Set aside. 

To the pot, add the diced bell pepper and potato. Sauté  for 5 minutes. 

Add the corn puree and remaining corn and broth. Bring to a boil and allow to simmer for 20 minutes, covered. Stir occasionally.

Stir in heavy cream and season with salt and pepper.

Serve topped with green onions.