Potato Corn Chowder
Ingredients:
1 tablespoon olive oil
1 large or 2 small onions, chopped
6 garlic cloves minced, or 1 1/2 tsp. garlic powder
4 stalks celery, finely diced
3 carrots, finely diced
1 jalapeno, finely diced (seeds removed for a milder spice level)
2 teaspoons paprika
3 lbs. potatoes, chopped into ½ inch cubes
2-3 (10oz) bags of frozen corn (or 2 15oz cans corn, drained)
1 teaspoon sea salt
½ teaspoon black pepper
4-6 cups low-sodium vegetable or chicken broth or water (more or less depending on how thick or thin you want the soup to turn out)
1 inch nub of ginger, sliced
Handful of chopped cilantro and green onion
Directions:
1. In a large pot over medium heat, add the olive oil. Add the onion, garlic, celery and carrot. Stir and cook for 5 minutes.
2. Add the paprika and chopped jalapeno.
3. Add the chopped potatoes and corn. Season with salt, pepper and add the water or broth to the pot.
4. Bring mixture to a boil and reduce to a gentle simmer. Cook for 20 minutes, until vegetables soften and the mixture thickens.
5. Transfer 1/4 of the soup to a blender along with the sliced ginger. Blend until smooth and return to the pot.
6. Add the chopped cilantro and green onion, if using, and stir to combine.
7. Adjust seasonings to taste. Serve hot and enjoy!