Cajun Corn Chowder

• 1 Tablespoon Olive Oil
• 2 cloves Fresh Garlic, Chopped
• 1 whole Yellow Onion, Coarsely Chopped
• 1 whole Green Bell Pepper, Seeded And Chopped
• 2- 1/2 cups Frozen Corn Kernels, Divided
• 1- 1/2 Tablespoon Cajun Crab Boil Seasoning
• 1 teaspoon Paprika
• 1/4 teaspoons Fresh Ground Black Pepper
• 4 cups Low Sodium Vegetable Broth
• 12 whole Fingerling Potatoes, Chopped

1. In a large stockpot, heat olive oil over medium-high heat.
2. Add garlic, onion and green pepper and saute until softened, about 4 minutes.
3. Add 2 cups corn and seasonings and reduce heat to medium.
4. Cook until corn is soft, about 2 minutes.
5. Pour vegetable broth into pot and increase heat to high to bring to a boil.
6. Add chopped potatoes to boiling soup, cover and cook for 10 minutes.
7. Reduce heat to low and use an immersion blender to puree contents until desired consistency is reached (more for creamier soup, less for chunkier soup).
8. Add remaining 1/2 cup corn kernels and allow to heat through for 5 minutes.
9. Serve!
10. Nutrition info per 1 1/2 cups: 232 calories, 4g fat, 12g protein, 38g carbohydrates, 5g fiber

olive oil, garlic, yellow onion, green bell pepper, frozen corn, cajun, paprika, fresh ground black pepper, vegetable broth, fingerling potatoes

Taken from tastykitchen.com/recipes/special-dietary-needs/cajun-corn-chowder/ (may not work)