8EarsFresh sweet yellow corn, kernels cut from cob
2TbspButter/GheeOr Olive Oil
3Shallots chopped
1yellow or orange bell pepperdiced
1 1/2TbspGluten-Free Flour
2Garlic ClovesMinced
5CupsWater or Vegetable Stock
1LbYellow Potatoescut into 1/2-inch pieces
1TspFresh Thyme
1Bay Leaf
1/2 TspTurmeric powder
2-3 TbspChopped fresh chives
Salt and freshly ground black pepper, to your taste
Instructions
Melt butter in a large pot over medium heat. Add the shallots, bell pepper, and cook, stirring frequently, until onion has softened, about 6-8 minutes.
Add in the flour, thyme, and garlic and cook 1 1/2 minutes.
Bring to a boil, then stir in corn kernels, potatoes, turmeric, and bay leaf.
Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
Remove bay leaf then transfer half of the chowder to a blender. Blend until smooth, then stir the mixture back into the pot.
Serve into bowls, garnish with more corn, chives and enjoy!
Video
Notes
Feel free to add some cooked bacon bits as garnish if you like. Or you can even use some shredded Chicken
Use a waxy potato, like Yukon Gold or red potatoes.
You don't have to peel the potatoes.
If your corn is not as sweet as you'd like, add a dash of honey to the chowder.
If your corn is super sweet, you can add a little more salt to balance the sweetness.
Add in some sliced jalapenos for a spicy kick!
Top with some cheddar cheese for a lovely, cheesy twist.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.