This recipe was inspired by both an article I recently read in Cook’s Country magazine and the rainy spring weather we have been having in San Francisco. Much of the recipe has been altered, but I was intrigued by their use of puréed canned corn. The result in this recipe is a smooth, thick stew, with hearty chunks of vegetables.

Corn Chowder

Ingredients:

• 4 red potatoes, peeled and diced
• 3 tablespoons olive oil
• 1 medium yellow onion, chopped
• 4 stalks celery, chopped
• 2 large carrots, chopped
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 16 oz package frozen corn
• 3 cups broth (Better Than Bouillon)
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 2 cups potato water
• 3 15 oz cans corn

Instructions:

1. Put three cups water in a medium saucepan to boil. Boil two peeled potatoes until soft. Reserve liquid.
2. In a medium-sized frying pan, heat olive oil over medium-high until shimmering.
3. Sauté onions for 5 minutes, or until translucent.
4. Add carrots and celery. Cook 5 minutes more.
5. Add peppers. Cook another 5 minutes.
6. Add frozen corn, stir and cook 5 minutes, or until the corn has begun to defrost.
7. Add broth, 2 potatoes and salt and pepper. Bring to boil and then reduce to a simmer.
8. Take boiled potatoes and 2 cups reserved potato water and blend until smooth.
9. Add potato purée to soup pot.
10. Drain two cans of corn; reserve the liquid of one can. Puree cans of corn in the reserved liquid.
11. Add corn purée to soup pot.
12. Heat through and serve.
13. Enjoy!