Smoky American Corn Chowder

Instructions

1. 1

   Wash all produce thoroughly. Dice 1 yellow onion and 1 red bell pepper into 0.5 cm small cubes. Peel 350 g potatoes and cut them into 1 cm cubes. Drain 300 g sweet corn kernels if using canned corn. Set a medium heavy-bottomed soup pot on the stove.

2. 2

   Melt 30 g butter in the pot over medium heat. Add the diced onion and red bell pepper. Cook for 5 to 6 minutes, stirring occasionally with a wooden spoon, until the vegetables are soft and translucent without taking on dark brown color.

3. 3

   Add 350 g cubed potatoes, 300 g sweet corn kernels, and 5 g salt and black pepper mix to the pot. Stir well for 1 to 2 minutes so all ingredients are coated evenly in the warm butter and begin to release their aroma.

4. 4

   Pour in 600 ml vegetable broth. Turn heat to high and bring to a gentle boil, then lower heat to medium-low. Cover loosely with a lid and simmer for 12 to 15 minutes until potato cubes are fork-tender. If liquid reduces too fast, add a splash of water to keep covered.

5. 5

   Pour in 200 ml whole milk. Cook over medium-low heat for 3 minutes, taking care not to let it boil rapidly so the milk does not split. Using an immersion blender, pulse 3 to 4 times directly in the pot to blend part of the potatoes, leaving plenty of chunky texture intact.

6. 6

   Remove the pot from the heat. Taste and add extra salt or pepper if desired. The chowder should look thick, glossy, and golden with colorful pepper bits. Ladle warm into deep soup bowls and serve immediately with fresh bread or crackers on the side.