Corn Chowder

Ingredients:

1 medium onion, chopped (2 cups) 

3 cups fresh or frozen corn (5 ears) 

1 cup celery, chopped 

2  cups carrots, chopped 

1 yellow or red pepper, diced 

1½ lbs small white or red potatoes, peeled and cut into quarters 

1 zucchini, thinly sliced (to add at the very end) 

2  cloves garlic 

1  tsp of each: thyme, oregano, basil 

2  bay leaves 

1 tsp of nutmeg 

8 cups stock or water 

Pinch of paprika 

---

Directions:

• Over medium-high heat, heat a soup pot, and sauté onions using water/broth.
Cook for 5 minutes until the onions become translucent. 

• Add chopped garlic, nutmeg, paprika, and dried herbs. Sauté for another few minutes. 

• Add celery, carrots, peppers, red potatoes, and corn. Add the 8 cups of stock or water. 

• Cook 20-25 minutes until the potatoes can be pierced with a fork. 

• If you want a creamy soup, use an immersion blender for your desired consistency.
Try to keep some chunks of the vegetables. 

• Add sliced zucchini after you’ve blended the soup

Chef Note: ​Finish soup with any of the following: 

A combination of fresh chopped basil and parsley. Add to the pot. 

A combination of cilantro, jalapeño, and lime. Add to the pot. 

Roast 1 tsp cumin seeds, grind with mortar and pestle, and add to the pot. 

Ladle soup into bowl, and top with red salsa or salsa verde and some tortilla chips. 

Soup is also delicious by adding some white/black beans, quinoa, or arugula.