Sweet Corn Chowder is the perfect way to warm up when the weather turns frightful, but it's also adaptable enough to be enjoyed throughout the year. We elevate fresh seasonal vegetables and create a chowder that is restaurant-worthy in less than an hour.
Clean and prep the red bell pepper, onion, celery, potatoes, and garlic
Heat a large Dutch Oven or heavy-bottomed stockpot over medium-high heat. Add the red bell pepper, onion, and celery and cook, stirring occasionally. Until the vegetables start to soften about 10 minutes then add a splash of Extra Virgin Olive Oil and stir to coat thoroughly.
Toss in the potatoes, bay leaves, garlic, and salt & pepper. Stir to combine and cook for 1 minute to release the oils in the garlic.
Add 4 cups of the corn (if using frozen please refer "How to Use Frozen Corn in Corn Chowder" above) and the vegetable stock. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 20 minutes.
Meanwhile, puree the remaining 2 cups of corn, cream, and cornstarch. Stir the puree into the soup and simmer until the soup slightly thickens about 10 minutes, then remove the bay leaves. Taste and season with additional sea salt and black pepper if necessary.
Ladle into warm bowls, garnish with your favorite toppings (see ideas above) and serve with a green leafy side salad and crusty bread if desired.