Spicy Corn Chowder
This soup will warm your insides just as it did for years along the beach city of Venice.
- 6 ears fresh corn, silks removed and husks reserved
- 2 quarts water
- 3 tbsp canola oil
- 1 large red bell pepper, seeded and diced
- 1 small onion, diced
- 3 stalks celery, diced
- 3/4 tsp fresh thyme, chopped
- 3/4 tsp fresh parsley
- 3/4 tsp fresh ground pepper
- 3/4 tsp sea salt
- 1/2 tsp cayenne pepper
- dash paprika
- sour cream
Cut corn from the cob and reserve. Reserve 2 of the husks and cobs, discard the rest.
In a large stockpot, boil the reserved corncobs and husks in two quarts of water for 15 minutes. Strain and reserve liquid. Discard the husks and cobs.
In the same stockpot, heat the oil and sauté the pepper, onion and celery until tender, about 7 minutes.
Add the reserved corn. Stir in the thyme, parsley, pepper and cayenne pepper.
Add reserved cornhusk liquid and bring to a boil. Season with salt and paprika.
Serve in dishes with a swirl of sour cream
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