Recipe: Serves 4 – 6
4 ears of Corn (shucked, cleaned, niblets cut off and placed in a bowl, and keep the cobs because we will use those for our broth)
3 cups of Red Potatoes (cut in half)
1 medium Yellow Onion (diced)
1 small Jalapeno or Poblano Pepper (seeded and diced small)
1/2 Red Bell Pepper (diced)
1 – 2 cloves of Garlic (minced)
6 – 7 cups of Water or Vegetable Broth
1 tablespoon of Sea Salt (more or less depending on the sweetness of your corn)
1/2 teaspoon of Ground Black Pepper
1/2 teaspoon of Old Bay Seasoning (optional, but nice)
2 tablespoons of Olive Oil or Vegetable oil (butter, if not vegan)
2 Green Onions (sliced)
1 Tablespoon of Parsley or Cilantro (chopped)
**Note** If you prefer a creamy base, use only 6 cups of broth/water and use some heavy unsweetened coconut milk or 1/3 cup heavy cream 5 minutes before the end of your cooking time. 1/2 cup of Monterey Jack Cheddar cheese is also nice for a non-vegan option.
In a large pot, bring water/broth to a rapid bowl. Run a knife against cobs to get any excess pieces or juice off of the cobs over into pot and place the 4 cobs (with corn removed) in water and let boil on a medium heat covered for about 20 minutes. This is going to be the base of our stock. While that’s going, in a separate large pot, heat oil on a medium heat. Add in potatoes, onions, bell pepper, garlic, and jalapeno and saute for 5 – 10 minutes. With tongs, carefully remove the cobs of corn from water and discard. Carefully pour that broth into your pot with your veggies and add in your corn niblets, sea salt, pepper. Cover the pot and let it simmer for 30 minutes or until your potatoes are soft.
I like to garnish the chowder with some fresh herbs and green onions after I place it into a bowl. Serve and enjoy.