3earscornshucked and kernels removed from the ears
1tspsmoked paprika
2-3 tspsea salt
1pinchblack pepper
scallions for garnishchopped
Instructions
Heat olive oil in a large pot over medium heat. Saute the garlic, onion, and bell pepper until tender.
Add in vegetable broth, potatoes, celery, corn, and salt. Bring to a boil then cover and reduce heat. Simmer until the potatoes are fork-tender, approximately 30 minutes.
Use a blender or immersion blender to blend the soup. Blend until desired consistency is reached. For a chunkier chowder, blend about half of the soup so some pieces of potato and corn remain whole. Season with black pepper and garnish with scallions.