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

Prep time: 15 mins

Cook time: 60 mins

Ingredients:

• 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
• 2 cups TEASPOON WILLIE'S EVERYTHING SAUCE
• 3 cups heavy cream
• 3 scallions, finely chopped
• salt and pepper to taste

Instructions:

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.

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