McMenamins Spicy Corn Chowder

McMenamins Pub Restaurant Recipe

Makes 6-8 servings

2 tablespoons butter
2 tablespoons extra virgin olive oil
1 small yellow onion, finely chopped or coarsely graded
1 small red bell pepper, finely chopped
1 bay leaf
1 tablespoon fresh minced garlic
1/4 cup + 2 tablespoons white corn flour
4 cups (32 oz.) carton vegetable broth
3-4 large Yukon gold potatoes, scrubbed, peeled,and cubed
4-6 ears corn, cut in half
1 1/2 teaspoons kosher salt
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1/4-1/2 teaspoon smoked paprika
1 pint heavy cream

In a large soup kettle, melt the butter & heat oil over medium-high heat. Meanwhile, cut corn from cobs. Save the cobs, cut in half. Add the onion, bell pepper and bay leaf to the pan and saute, stirring occasionally, until the vegetables are tender (but not browned). Add the garlic and saute for 30 seconds until fragrant. Sift the corn flour over the vegetables. Slowly whisk in the broth, making sure to dissolve all of the flour. Stir in  the spices, add the potatoes, corn and cobs. Brings to a boil, then reduce the heat to medium-low. Cover and simmer for 30 minutes, or until the potatoes are tender.

Remove from the heat. Coarsely mash up the potatoes in the pot with the end of a whisk, potato masher or a few quick whirs of an emulsion blender. Add the cream, and return to heat. Bring to a boil once more, for about a minute, stirring occasionally. Remove from heat and let thicken slightly, about 5 to 10 minutes. (Chowder is usually better the next day once the flavors have intensified.) Serve warm with crusty bread to dip. Enjoy!