2 tablespoons canola oil (like Whole Foods 365)
2 cups diced white onion
1/2 teaspoon cumin
6 cloves garlic (chopped)
2 chipotle chilies (from a can)
1 cup white wine (like Pinot Grigio)
1 cup vegetable broth
1 cup whole milk
1 tablespoon white vinegar
1 pound bag frozen organic corn (divided)
2 cups diced potato
1 cup diced green peppers
1 cup diced red peppers
Maldon sea salt and cracked black pepper to taste
sour cream (to garnish)
chopped chives (to garnish)
In a large soup stock pot over medium-high heat, heat the oil until it shimmers and add the onion. Cook onion until translucent and soft, about 7 minutes. Add the cumin and garlic and cook until fragrant. Add the chilies and the wine. Cook until the wine has reduced by more than half. Add the broth, milk, vinegar, and 2 cups of corn. The milk may break, but that's okay. Blend the mixture using an immersion blender. Return the mixture to the heat. Add the potato and then red and green peppers. In a medium pan over high heat, cook the remaining 1/2 cup of corn in the dry pan until kernels are nicely browned. Add the corn to the pot. Cook chowder, covered, on low until the potatoes are tender. Season to taste with salt and pepper. Serve garnished with chopped chives and sour cream. (Makes 4 servings.)
