Today’s recipe is Corn and Red Pepper Soup – featuring the sweet corn that is plentiful right now. I chose to puree this soup, because, well, I like a smooth soup. The potatoes act as a thickener, so there’s no flour in it, making it a gluten free option. But feel free to leave the soup intact for a chunky chowder.
Not only is this a tasty soup on it’s own….. it also serves as a great base recipe that can be used to make a variety of soups or chowders.
Just adding a cup of grated cheese, cooked chicken or shrimp during the last simmer or starting the recipe with 4 oz diced bacon before adding the onion and peppers, changes everything!
If you’re making this when corn isn’t truly in season, use frozen corn and 4 cups of vegetable or chicken broth instead of making the corn broth from corn cobs and water. I know I’ll be making this again over the winter!