I looove a good spiced soup, especially one that involves corn chowder. This one came from The Original Dish and, with the peppers included, provides quite the kick. I didn’t change the recipe too much, so head to her page if you’d like similar recipes but it’s something I’ve been making allllll summer, fall, and winter long.
What you’ll need
- olive oil
- 2 shallots, diced
- 1 fennel bulb, diced
- 2 red fresno chile peppers, seeded and minced
- 6 ears of corn kernels (reserve the cob)
- 1 lb russet potatoes, peeled and diced
- 2 cloves garlic, minced
- kosher salt
- freshly cracked black pepper
- 1 qt water (or 4 cups)
- ΒΌ cup heavy cream
- 1 cup halved heirloom cherry tomatoes
- 2 scallions, thinly sliced
- 2 radishes, thinly shaved
- 1 palmful fennel fronds
How to make it
- Coat the bottom of a large stock pot with olive oil. Add the fennel bulb and allow it to get tender (about five minutes). Add the shallots and garlic, and let them heat up as well (two ish additional minutes). Season generously with salt and pepper.
- It’s time for the heat, so add the chile peppers. Give them a minute to get incorporated as well, then add the your corn kernels, potatoes, and garlic. Season again with salt and pepper.
- Add your water and your cobs (more flavor!) and bring the water to a simmer.
- Here’s the easy part: let simmer for 30 ish minutes.
- Remove the cobs and add heavy cream, allowing that to heat through.
- Take about half of your mixture and transfer it to a blender. Blend and return back to the soup. It should now be half creamy and half chunky – perfect with all of these ingredients.
- Add soup to bowls and garnish with the tomatoes, radishes, scallions, and fennel fronds.
- Eat, enjoy, be merry, make it again tomorrow.
Recent Comments