Farmer’s Market Corn Chowder

Adapted from Deborah Madison’s Vegetable Soups cookbook.  All the vegetables came from the local farmer's market.

2 ears sweet corn, shucked and cooked for 5 minutes (about 2 cups of kernels)

4 cups chicken broth
1 bay leaf
1 sprig fresh thyme, or 1 teaspoon dried thyme
1 tablespoon olive oil
1 celery stalk, diced
1 onion, finely diced
2 medium potatoes, peeled and diced into ½ inch cubes
½ red pepper, diced into ½ inch cubes
1 garlic clove, minced
1/2 teaspoon Spanish smoked paprika
1 tablespoon flour
1 cup low-fat milk
2 ears sweet corn, shucked and cooked for 5 minutes (about 2 cups of kernels)
salt and pepper, to taste

Cut corn kernels off the cobs; reserve cobs. Heat chicken broth, reserved corn cobs, bay leaf and thyme in a large saucepan. Simmer while preparing the rest of the ingredients. Remove cobs before using broth.

Heat olive oil in a large saucepan. Add the celery, onion, potatoes, red pepper, garlic, and smoked paprika. Saute until vegetables are just soft. Stir in flour and cook 2-3 minutes.

Add ½ cup of broth to vegetables, loosening any vegetables from bottom of the pot. Gradually add remaining hot broth to vegetables; stir in milk and corn kernels. Remove thyme sprig. Season with salt and pepper.

This printable recipe is from Jeanette's Healthy Living.