Ingredients
2 tbsp unsalted butter
3 carrots
3 stalks celery hearts
1 medium onion
½ tsp kosher salt, plus extra kosher salt and fresh ground pepper to taste
½ tsp garlic powder
½ tsp paprika
¼ tsp chili powder
2 cups chicken broth
16 oz sweet white corn kernel, frozen
2 medium potatoes
½ green bell pepper
1-2 smoked chipotle peppers, finely minced
½ cup light cream
Preparation
Chop carrots into bite-sized pieces, and finely dice celery and onion into thin slices. In large pot, melt butter over medium heat. Add carrots, celery, and onion; sauté for 1 minute, stirring as needed. Add kosher salt, garlic powder, paprika, and chili powder; stir well. Continue to sauté until carrots and celery are tender. In a blender, purée 1 cup corn and 1 cup broth. For extra thickness, slowly add ½-1 extra cup of corn to the purée. Add purée to pot, along with 1 cup broth and remaining whole corn kernels. Wash potatoes well, and cube into bite-sized pieces, leaving the skin on for a rustic, earthy texture. Chop bell pepper into bite-sized pieces, and add potatoes and bell pepper to pot. Mince 1 smoked chipotle pepper, and add to the pot (for a little more heat, add the second chipotle pepper). Add light cream and stir well, adding extra salt and fresh ground pepper to taste. Bring pot to a boil; cover the pot and reduce to a simmer. Simmer for about 30 minutes, and serve warm.
