In The Marley Kitchen: Spicy, Smoky Corn Chowder

August 11, 2016


-1 large sweet onion, pared into 8 chunks
-4 scallions, sliced
-2 cloves garlic, minced
-1/2 tsp smoked paprika
-1/2 scotch bonnet pepper, finely minced (more or less to taste)
-2 large red potatoes, cut into chunks
-20 oz. corn kernels
-4 cups vegetable broth
-1 tsp chipotle pepper powder
-1/4 cup parmesan cheese
-1 cup half and half
-1/2 tsp sea salt, or to taste
-1/2 tsp ground black pepper


-Cook the onion and scallions in coconut oil in a large soup pot until soft (5-7 minutes). Add the garlic, scotch bonnet pepper, paprika and chipotle pepper, cook another 2 minutes, stirring often.

-Stir in the broth and add the potatoes. Bring to a boil. Cook for 15 minutes, or until potatoes are soft.

-Stir in the corn, parmesan cheese and half-and-half. Bring to a boil. Reduce heat and simmer 15 minutes.

-Transfer half the soup to a blender and puree until smooth.

-Return to the pot, add the salt and pepper and stir to combine.

-Serve hot with a sprinkle of parmesan cheese and fresh chopped scallion.

Share on Facebook
Share on Twitter
Please reload

© 2016

  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon