An abundance of potatoes has forced my hand to make my potato and corn chowder twice this week. Though back in Nashville I would use freshly shucked sweet corn in this soup, I have found that in Korea, a can of Ottogi Sweet Corn holds up well in the finished product.
A sharp eye will notice a discrepancy in the pictures. I realized halfway through making the first batch this week that I was out of thyme, and therefore substituted rosemary. This chowder turned out fine, but sorely needed the thyme. If you would like to use rosemary, I recommend using half rosemary, half thyme.
This soup is quite heavy, and is excellent served with crusty bread or some light, simple sides, like the sliced tomatoes with basil and olive oil pictured.
Ingredients (3-4 generous servings)
1 tablespoon olive oil or ghee
5-7 cups vegetable broth
2 celery stalks, diced, leaves set aside for garnish
4-5 garlic cloves, minced
1 tablespoon thyme (or more)
5-6 small potatoes, washed and diced
1 cup sweet corn kernels
1/3 cup heavy cream (or more)
4-5 small green onions, chopped
1-2 teaspoons smoked paprika
Cracked black pepper
In a soup pot, heat the olive oil or ghee over medium heat. Add the diced celery and garlic and cook, stirring, for 30 seconds. Add the potatoes, thyme, and vegetable stock to the pot. Turn the heat to high. Just before the stock begins to boil, turn the heat to low and cover the pot. Simmer until the potatoes are tender, about 20 minutes. Take off the lid, add the corn, and continue simmering for another 2-3 minutes. Stir in the cream and paprika, and turn off the heat. Divide the soup into bowls, and sprinkle on the black pepper, green onions, and a few of the celery leaves if desired.