Summertime Corn Soup
Total Time: 50 minutes
- 2 tablespoons butter
- 1 bay leaf
- 1 bell pepper, yellow or orange
- 2 tablespoons chopped fresh chives
- 8 ears of corn
- 2 garlic cloves, minced
- 3 shallots, minced
- 1 teaspoon fresh thyme
- 1 pound yellow potatoes
- 5 cups water
- 1 ½ tablespoons flour
- ½ teaspoon turmeric powder
- Salt and pepper to taste
Melt butter in a Dutch Oven over medium heat. Add the shallots, and bell pepper, and cook, stirring frequently until shallots have softened, about 6-8 minutes.
Add in the flour, thyme, and garlic and cook for 1½ 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 Dutch Oven.
Serve in bowls, garnish with more corn, chives and enjoy!