Chowder comes from the Latin word calderia, which meant ‘cooking pot.’ or ‘cauldron.’ Vegetables or fish stewed in a cauldron became known as chowder.
- 2 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- ½ red bell pepper, finely diced
- Fresh kernels from 3 – 4 ears of corn
- 1 tsp. sweet paprika
- 2 – 3 cups diced potatoes
- 4 cups chicken broth
- ¼ cup finely chopped parsley
- 1 ½ cups whole milk
- Salt and black pepper
- Chopped scallions, for garnish (optional)
Heat the olive oil in a large pot over medium heat. Add the onion and season with salt and pepper. Cook until its soft, then add the red bell pepper and cook for another five minutes.
Remove the kernels from the corn and add to the pot. Add the paprika and diced potatoes and blend. Cook for five minutes. Then add the chicken broth and parsley.Bring to a boil, cover, and simmer until the potatoes are tender, about 15 – 20 minutes. Put one cup of the soup into a blender and blend until creamy then return it to the pot and stir. Pour in the milk and simmer for five minutes.
Two variations –
Replace the chicken broth with vegetable broth for a vegetarian dish.
Replace two cups of the chicken broth with clam broth and add canned or fresh clams for corn clam chowder. Also add a tablespoon of Worcestershire sauce and a teaspoon of Tobassco.