Teaspoon Willie's Corn Chowder

Teaspoon Willie’s Corn Chowder

Teaspoon Willie's Corn Chowder

Make this in the summer with fresh corn on the cob from your local Farmer’s Market if you can!

Makes: 10-12 Servings

Teaspoon Willie's

Prep time:

Cook time:

  • 3 cups corn kernels (fresh preferred)
  • 3 ½ quarts vegetable stock
  • 2 pound red potatoes, ½ inch dice
  • 2 medium onions, chopped
  • 2 large carrots, ½ inch dice
  • 2 tbsp extra virgin olive oil
  • 2 red bell pepper, seeded and chopped
  • 3 cups heavy cream
  • 3 scallions, finely chopped
  • salt and pepper to taste

  1. In a large pot, boil potatoes (and corn cobs if you have them) in vegetable stock until tender.
  2. Discard cobs and set aside pot with potatoes and stock.
  3. In a separate pan, sauté corn kernels, onions and carrots until onions are just tender and golden brown, add peppers and cook for 5 more minutes.
  4. Add cream and TEASPOON WILLIE'S EVERYTHING SAUCE and cook for about 3 minutes, stirring everything together.
  5. Add the vegetable mixture back to the stock and potatoes. Gently boil soup for about 25 minutes, until reduced and thick.
  6. Serve with scallions and a dash of TEASPOON WILLIE'S EVERYTHING SAUCE.