Tuesdays are my farmer’s market day. I gain inspiration there and when I saw stacks and stacks of Florida corn on the cob… I knew I had to whip up this soup. Perfect for a rainy afternoon. Filling after a long swim practice for my girls. Filled with protein and fiber. All good! Plus a nice vegetarian dish that my carnivores would find filling.
4 Yukon gold potatoes, (I leave the skin on but you can remove it), washed and cut into chunks
2 yellow onions, diced
1 red bell pepper, diced
4 ears of corn, kernels sliced off the cob
3 cups of vegetable stock (low sodium)
1 cup of almond milk or regular milk will work
1 teaspoon of chipotle chili powder
Fresh cilantro, diced
Place the potatoes in a large Dutch oven and cover with water. Add about 1 tablespoon of salt to the water. Bring to a boil uncovered. Then once boiling, turn the temperature down and cook until knife tender, which is about 15-20 minutes. Drain and add to your stand mixer, with the paddle attached and slowly mix until mostly creamy (looking more like mashed potatoes). If not, mash by hand with a potato masher.
In a large saucepan, heat some olive oil over a medium flame. Add the onion and bell pepper. Sauté until softened. Add a bit of salt and cook for 2 additional minutes. Then add the mashed potatoes, corn, stock, milk, chili powder, salt and pepper. The soup will thicken while it cooks for an additional 23-30 minutes. Taste and adjust seasonings to your taste.
Prior to ladling into bowls, add some chopped cilantro – give a good stir. Ladle into bowl and enjoy!
— Knead to Cook