First off an ode to Becca for THIS amazing bread recipe. It's easy, good for you and damn good tasting. Thanks Becca!
So for dinner add this quick, easy and or so delicious soup to this amazing bread and your dishes will sing with love.
Corn and Bell Pepper Chowder
4 cups fresh or frozen corn kernels (thawed if frozen)
2 cups chicken broth
3 tablespoons butter
1 red bell pepper chopped
1 5 to 6 ounce Yukon Gold potato, peeled and diced into cubes
3 large shallots
2 tablespoons whipping cream
Chopped green onions for garnish
Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add peppers, shallots, and potatoes and simmer for 5 minutes. Add 2 cups corn, 1 cup broth and the puree from blender. Bring to a simmer. Cover and cook until the potatoes are tender. Mix in cream, season with salt and pepper. Ladle into bowls and garnish with green onion.
