Summer Sweet Corn and Potato Chowder

Ingredients

• 2 quarts chicken stock
• 6 ears of fresh sweet corn
• 2 Tbsp olive oil
• 1 large yellow onion, diced
• 2 stalks celery, sliced thin
• 1 1/2 lb Yukon Gold potatoes, peeled and diced
• 1/2 tsp paprika
• pinch of cayenne pepper
• pinch of coriander
• 2 tsp salt or more to taste
• 1 1/2 C. milk, preferably full fat
• 1/2 C. parsley, chopped
• 1 red bell pepper

Instructions

1. Bring the stock to boiling in a large dutch oven, and then reduce the heat to medium/low.
2. Remove the silk from the corn and rinse - then cut the kernels from the cobs over a large bowl to keep them from flying everywhere. You want around 3 1/2 - 4 C. of kernels.
3. Place the cobs in the dutch oven, and simmer with the stock for 15-20 minutes.
4. In a medium skillet, saute the onions and celery for 3-4 minutes until soft. Remove from the heat.
5. Using a tongs, take the cobs out of the stockpot and set aside. Add the sauteed veggies, potatoes,, corn kernels, salt, paprika, pepper, cayenne and coriander to the pot and simmer for 17-20 minutes or until the potatoes are soft.
6. In the mean time, take a knife and scrape down the cobs once more, picking up any remaining kernels/bits and add to the dutch oven with the rest of the soup.
7. At this time, add the milk and simmer for an additional 5 minutes. Remove 2 C. of the soup and puree in the blender until it's smooth - then return to the pot and give it a good stir.
8. Roast the red pepper over your open gas flame on the stovetop, turning frequently until charred - or, cut into quarters and roast on a baking sheet under the broiler in the oven. Remove the charred skin, stem and seeds and slice into strips as a garnish.
9. Ladle the soup into bowls and garnish with parsley and roasted red pepper.