Potato-Corn Chowder

• 2 tbsp unsalted butter
• 3 carrots
• 3 stalks celery hearts
• 1 medium onion
• 1/2 tsp kosher salt, plus extra kosher salt and fresh ground pepper to taste
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp chili powder
• 2 cups chicken broth
• 16 oz sweet white corn kernel, frozen
• 2 medium potatoes
• 1/2 green bell pepper
• 1-2 smoked chipotle peppers, finely minced
• 1/2 cup light cream

1. Chop carrots into bite-sized pieces, and finely dice celery and onion into thin slices. In large pot, melt butter over medium heat. Add carrots, celery, and onion; saute for 1 minute, stirring as needed. Add kosher salt, garlic powder, paprika, and chili powder; stir well. Continue to saute until carrots and celery are tender.
2. In a blender, puree 1 cup corn and 1 cup broth. For extra thickness, slowly add 1/2-1 extra cup of corn to the puree. Add puree to pot, along with 1 cup broth and remaining whole corn kernels.
3. Wash potatoes well, and cube into bite-sized pieces, leaving the skin on for a rustic, earthy texture. Chop bell pepper into bite-sized pieces, and add potatoes and bell pepper to pot. Mince 1 smoked chipotle pepper, and add to the pot (for a little more heat, add the second chipotle pepper). Add light cream and stir well, adding extra salt and fresh ground pepper to taste. Bring pot to a boil; cover the pot and reduce to a simmer. Simmer for about 30 minutes, and serve warm.

butter, carrots, stalks celery, onion, kosher salt, garlic, paprika, ubc, chicken broth, sweet white corn kernel, potatoes, green bell pepper, peppers, light cream

Taken from www.epicurious.com/recipes/member/views/potato-corn-chowder-51126451 (may not work)