Summer 🌽!!! We whipped up a spicy corn chowder for #tacotuesday! Because even though it’s summer, soup is still delicious.
In a big soup pot, add olive oil, 1/2 diced onion, and 1 medium potato peeled and diced. Sauté for about 7 minutes or until onion is soft and translucent. Slice the corn off of 6 cobs and throw in as well. Sauté another 3 minutes. Then add the cobs, a bay leaf, and 6 cups of stock. (We used some amazing fish stock we picked up at the @ferry_building in SF.) Simmer for about a half hour. Remove the cobs and about a cup and a half of the solids. Purée the remaining broth and veggies until smooth. Add the solids back in and season with salt and ground green or red chili pepper. Ours needed a lot of both...and by needed we mean we like lots of flavor!!! To top it all off and make the soup a lot more interesting, we grilled another two cobs of corn, a green poblano pepper, and a red bell pepper. We diced the peppers and added on top, but you could stir it all in as well. Best of all we sautéed some shrimp that we dusted with salt and ground chili pepper (green and red).