This rich and creamy summer sweet corn and potato chowder is filled with warm spices like paprika and cayenne pepper, combined with potatoes and topped with roasted peppers. It’s the perfect soup for summer!
Our local CSA just got some really incredible fresh, local, organic sweet corn a few weeks ago – and we have been taking advantage of the abundance of corn now for the last 3 weeks.
If you can find a source for local, organic sweet corn take advantage of it – stock up on corn to get you through the long summer, and even more to freeze to get you through the rest of the season once sweet corn isn’t as readily available.
Just like anything, we can’t seem to get enough.
Sure, we love to smother ours in butter and mayo, and top with fresh cheese, but we also love to eat ours in this amazing chowder.
The key to making an incredible corn and potato chowder to make a delicious corn stock with the cobs of fresh corn.
This chowder is filled with the rich flavor from fresh, local sweet corn, potatoes, paprika, cayenne, and coriander – top with roasted red bell peppers and parsley, and serve alongside cheese rolls.
Are you part of a local, organic CSA? If not, have you ever considered trying one out?
recipe adapted from Epicurious