2 cups frozen organic corn kernels
2 tablespoons unsalted butter or olive oil
1 medium onion (7 to 8 ounces), cut into 1/2-inch dice
1 large red bell pepper (6 to 8 ounces), cut into 1/2-inch dice
1 to 2 sprigs fresh thyme, leaves removed and chopped (1/2 teaspoon) {I used dried thyme because it was all I had on hand}
1/2 teaspoon ground cumin
1/4 teaspoon turmeric & cayenne {less cayenne if you want less spice}
2 large Yukon Gold, Red, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
3 cups vegetable broth
Kosher or sea salt and freshly ground black pepper
2 teaspoons cornstarch, dissolved in 2 tablespoons water
1 cup 2% milk {original recipe calls for heavy cream but I decided to lower the calories and fat and use what I had on hand}

Add the butter, onion, bell pepper, thyme, cumin, and turmeric and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.

Add the corn kernels, potatoes, and stock, turn up the heat, cover, and boil vigorously for about 10 minutes. Some of the potatoes will have broken up, but most should retain their shape. Reduce the heat to medium and season the chowder with salt and pepper.

Carefully blend at least half the soup in a cuisinart or blender until smooth and return to the pot.

Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly. As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the milk or cream. Adjust the seasoning if necessary. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.

When ready to serve, reheat the chowder over low heat; don’t let it boil. Ladle into cups or bowls and sprinkle with the chopped chives if desired.

I served the soup with baking soda biscuits on the side,

but a hearty rustic bread would be wonderful as well.

Adapted from Corn Chowder Recipe | Leite’s Culinaria