Corn Chowder

I've been craving corn chowder since I went to Panera for lunch earlier this summer and saw they were offering it. Unfortunately the Panera variety has dairy in it so I knew I'd need to make my own. I bookmarked a few recipes and chose this one for dinner tonight because I had pretty much everything on hand. I substituted where necessary but basically followed this recipe.

INGREDIENTS

• 2 pounds potatoes, peeled and chopped
• 1 red bell pepper, diced (I subbed yellow)
• 2 cups corn kernels, fresh or frozen
• 6 cloves garlic, minced
• 1 jalapeno (I subbed 1/2 hungarian hot pepper)
• 2 cups non dairy milk (I used coconut)
• 4 cups vegetable broth
• 1 teaspoon salt (I used pink himalayan)
• additional salt and pepper to taste

DIRECTIONS

1. In a large pot bring broth, potatoes, corn, bell pepper, jalapeno and garlic to boil. Turn the heat down to low and put the lid on. Let simmer for 15 minutes or until potatoes are tender. 
2. Add in the non dairy milk. Add salt and pepper to taste. Keep cooking on low heat until warmed through. Or longer until desired soup has reached desired thickness. 

I like my soups on the thicker side so I cooked it on medium heat (lid on) for about an hour after adding the milk. Even my 16 year old (who loves spicy food) had to stop halfway through bowl #2 to blow his nose! ;) You can definitely taste the heat of that hungarian hot pepper! My lips and tongue, even the roof of my mouth, were burning when I was finished eating. Six thumbs up from the three of us who ate it. Carter mentioned he thought it tasted a lot like the Cauliflower, Carrot & Potato soup I made in December. I totally agree, though tonight's dish was definitely spicer thanks to that hungarian pepper!