I have been in full blown soup mode the past couple weeks. I think part of it is because it’s finally starting to cool down in Los Angeles (we just got our first rain in what felt like ten years over the weekend!!!). Plus it’s the time of year when you’re hanging out with family and friends and a big pot of soup is such an easy way to feed the masses.
I love soup with lots of flavor! Something with a kick or some richness, full of texture and flavorful ingredients. This roasted red pepper and corn chowder totally hits all those points.
This roasted red pepper and corn chowder starts with some onion, garlic and jalapeno as the base. The jalapeno adds a very subtle kick of heat, which you can totally omit if you’re looking for something a little tamer.
Then just add in your potatoes, corn, roasted red pepper and any other goodies. Finish with a little cream and chicken stock and let that baby simmer. The longer that you can let it cook the better. The potatoes will start to break down and soften, which totally help thicken the soup.
This will fill your house with a warm, sweet smell that will intoxicate anyone that’s around. When you’re ready to serve top with a garnish of green – I chose cilantro but you could do parsley or chives or whatever your taste buds are craving. Then just throw in a couple toasted croutons of slices of crusty bread and you will be well on your way to a happy mouth.
This can easily be made way ahead of time and put in the freezer till the day of serving. Just be sure to slowly bring this back up to temperature. You could also add some spicy sausage or shedded chicken if you want more protein. If you looking to go vegetarian, simply use vegetable broth instead of chicken broth.
This was the perfect soup to have on a very rare LA rainy day.
- 3 tablespoons unsalted butter
- 1 medium white onion, diced
- 1 jalapeno, diced
- 2 cloves garlic, finely minced
- 3 cups sweet corn kernels
- ¼ cup roasted red peppers, diced
- 2 cups heavy cream
- 4 cups chicken broth
- 2 large potatoes
- salt and pepper, to taste
- cilantro or parsley, for garnish
- In a large, heavy bottom pot over medium heat, add butter and diced onions. Cook until onions become translucent, about 5 minutes.
- Add garlic and jalapeno and cook for an additional 2-3 minutes or until garlic becomes fragrant.
- Add diced roasted red peppers, corn, potatoes, and one cup chicken broth. Let the mixture cook together for about 5 minutes, seasoning with salt and pepper to taste.
- Slowly, while continually stirring, add the heavy cream. Let the mixture come to a boil and cook together for an additional 5 minutes.
- Slowly add the remaining chicken broth while continually stirring. Let this cook for about 20 minutes and then reduce to a simmer. Cook for at least 20 more minutes, but really 40 more minutes really brings all your flavors together and your potatoes begin to break down and thicken your soup.
- Before serving, season with more salt and pepper if necessary.
- Serve in bowls garnishing with cilantro or parsley if desired.