Creamy Corn Chowder

Ingredients

• 2 tbsp butter or olive oil
• 1 large onion, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 4 cups vegetable or chicken broth
• 2 medium Yukon Gold potatoes, diced
• 5 cups corn kernels (fresh from 6 ears, or frozen)
• 1 tsp salt
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 cup whole milk or unsweetened oat milk
• chopped chives or green onions, to serve
• crumbled cooked bacon, to serve (optional)

Steps

1. Melt the butter in a Dutch oven over medium heat. Cook the onion, celery and red pepper until soft, 6 to 7 minutes. Add the garlic for 1 minute.
2. Sprinkle in the flour and stir 1 minute, then whisk in the broth.
3. Add the potatoes, corn, salt, paprika and pepper. Bring to a boil, then simmer until the potatoes are tender, 12 to 15 minutes.
4. Transfer about 2 cups of the chowder to a blender and puree until smooth (vent the lid), then stir it back into the pot.
5. Stir in the milk and heat through without boiling. Season to taste and serve topped with chives and bacon, if using.

TipIf you use fresh corn, simmer the bare cobs in the broth for 10 minutes first for extra sweet corn flavor.