The pureed roasted red peppers gives the soup a glorious glow and taste.

Instructions:

6 tablespoons salted butter
2 cups diced onions
1/2 cup diced celery
1 cup diced carrots
3 cloves garlic, minced
4 to 5 Yukon gold potatoes, peeled and cut into 1/2-inch cubes
6 cups chicken stock or broth
2 teaspoons ground coriander
1 teaspoon ground bay leaves
3 pounds frozen or fresh corn kernels
2 cans (16 ounces each) creamed corn
2 tablespoons cornstarch dissolved in 4 tablespoons cold water
2 cups light cream
2 cups roasted red peppers, pureed until smooth
1/4 cup chopped fresh cilantro
2 teaspoons Tabasco sauce
Kosher salt and freshly ground black pepper, to taste

Directions:

In a stockpot melt the butter over mediumhigh heat. Add the onions, celery, carrots, and garlic. Sauté for 5 to 7 minutes. Add the potatoes and sauté for 5 minutes more. Add the broth and bring to a boil. Reduce the heat to medium and simmer until the potatoes soften but don’t lose their shape, about 10 minutes. Add the coriander, bay leaves, and corn. Bring back to a boil and cook for 5 minutes. Add the creamed corn and the cornstarch-water mixture. Return to a boil and cook for 1 to 2 minutes. Add the cream, red peppers, cilantro, Tabasco sauce, salt, and pepper. Bring the soup to a slow simmer for 2 minutes.

Makes 10 to 12 servings. In this recipe, it makes little difference if you substitute frozen corn kernels for fresh ones. The chowder tastes great either way. If you are using fresh corn, one ear yields about 1/2 cup of kernels.