Corn chowder reminds me of trips to the Cape, sailing with my dad and gentiles. Things that every American needs more of. Instead of the traditional cream-based New England style chowder, my version is lighter yet still hearty and satisfying. Olive oil can easily be substituted for butter to make this soup dairy-free. Red skinned potatoes, corn, and red pepper add some sass. Pour yourself a glass of scotch, settle in tonight and enjoy a hearty bowl of chowda.

Corn Chowda

Serves 4 hungry friends or one really hungry person…

1 1/2 cups of diced onions (I used a combo of red, green and yellow. Why the hell not?)

1 red pepper diced

2 tbsp butter (or olive oil)

2 tbsp flour

salt and pepper

1 1/2 cups of quartered red skin potatoes

1 tsp turmeric

1/2 tsp garlic powder

6 cups of vegetable stock

2 cups of frozen corn

Saute onions in butter until soft. Add red pepper and cook for another 5 minutes or so. Add flour and a good amount of salt and pepper, cook for 2 minutes. Add stock, potatoes, turmeric, and garlic powder and bring to a boil. Reduce heat to a simmer and cook uncovered for 25 minutes. Add frozen corn and cook for another 5 minutes. Adjust seasoning, I added more salt and pepper and a few more shakes of garlic powder.