Corn Pepper Chowda
From psychickaraoke 14 years ago
- 1.5 hrs to make
- Serves 8
This soup is perfect for late summer or early fall. The ingredients could easily be adjusted to suit availability. This is the perfect way to enjoy one of the last colorful visits to your farmers' market.
Ingredients
- 1 decent size potato shopping list
- 1 medium onion shopping list
- 3 cloves of garlic shopping list
- 2 TB butter (bonus points if it's from grass fed cows!) shopping list
- 1/4 C water shopping list
- 3/4 C roasted red peppers (try roasting your own. it's cheap & delicious.) shopping list
- 1 1/2 C corn shopping list
- 2 or 3 jalapenos, to taste shopping list
- 4 C good half & half shopping list
- salt & pepper, to taste shopping list
How to make it
- cube potato
- chop onion
- add to buttered and covered dutch oven / large pot
- mince garlic, add to pot
- saute for 20 (until potato is tender and onions are translucent)
- add water 1TB at a time as necessary to prevent sticking
- coarsely chop red pepper
- mince hot peppers (feel free to use a variety and adjust quantity to taste)
- add peppers and corn to pot
- add half & half one cup at a time
- DO NOT BOIL
- add salt and pepper to taste
- run an emulsion blender through 1/3 of the soup
- let stand 10 minutes before serving
The Rating
Reviewed by 1 people-
Not all that thick but flavorful.
See Soup Again Ii for more slurpings.
pointsevenout
in Athens loved it
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