Smoky Corn Chowder

Name: Smoky Corn Chowder
Yield: Serves 8
Cuisine: Georgian
Ingredients: 1 tablespoon unsalted butter; 1 red bell pepper, diced; 2 Russet potatoes, peeled and diced; 1 sweet onion, such as Vidalia, diced; 1 sweet onion, such as Vidalia, diced; 4 cups frozen sweet corn kernels; Pure kosher salt; 1 tablespoon miso paste; 2 teaspoons dried chipotle chile flakes

Preparation info

Serves
8

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

This light but extremely satisfying corn chowder gets its smokiness not from bacon but from dried chipotle chile flakes. Its creaminess comes from the russet potatoes and the starch in the corn itself. Miso paste, which, along with sweet corn, is a staple in my freezer, gives the chowder depth.

Ingredients

1 tablespoon unsalted butter
1 sweet onion, such as Vidalia, diced
1

Asia
Georgia
Summer
Soup
Vegetarian
Gluten-free

Method

In a large pot over medium-high heat, melt the butter, then add the onion and sauté until translucent, about 5 minutes. Add the bell pepper, potatoes, 4 cups water, the miso paste, chile flakes, and corn and bring to a boil over high heat. Skim the foam from the surface, then lower the heat and simmer until the potatoes are tender and beginning to break apart, about 15 minutes. Smash some of th