Summer corn chowder

 - Savor the Flavour

2 tablespoons unsalted butter

1 cup yellow onion, diced

½ cup poblano pepper, diced

½ cup red bell pepper, diced

1 tablespoon garlic, minced

¼ cup all-purpose flour or gluten free flour

5 cups vegetable broth

2 cups red potatoes with skins, cut in ¼-inch cubes, (3 medium potatoes)

2 teaspoons salt

½ teaspoon white pepper

¼ teaspoon garlic powder

⅛ teaspoon ground turmeric

⅛ teaspoon cayenne

4 cups fresh corn, cut off the cob (6 cobs) – or 1 pkg frozen HEB Baby White & Yellow Corn

¾ cup roasted jalapeño and tomato salsa, such as Frontera medium

¼ cup fresh cilantro, chopped

1 cup heavy whipping cream

1 tablespoon freshly squeezed lime juice

 

Melt the butter in a large, heavy bottomed soup pot over medium high heat, then saute the peppers and onions for 5 minutes, stirring frequently.  Add the garlic and cook until fragrant, about 1 minute.

 

Sprinkle on the flour, and whisk for 2 minutes.

 

Increase the heat to medium high and slowly pour in the rice wine while scraping the bottom with a wooden turner to get the brown bits off.  Slowly add ½ cup of vegetable broth and continue scraping until the bottom of the pot is clean. 

 

Slowly pour in the rest of the vegetable broth, whisking to prevent lumps, then add the diced potatoes and salt.  Stir with a wooden spoon, cover, and bring to a boil, then lower the heat to medium low and partially cover.  Simmer for 6 minutes, or until the potatoes are soft.

 

Add the dried spices, fresh corn kernels, salsa, and fresh cilantro.  Stir, cover, and cook on medium low heat for 8 minutes. (If you would like this thicker than in the photos above, take out 2 cups and puree it in a blender then stir it back into the soup.)

 

Remove the soup from the heat and pour in the heavy cream and freshly squeezed lime juice.  

 

Stir well. Garnish with a sprinkle of fresh cilantro and serve hot with bread.