Vegetarian Smoky, Spicy Corn Chowder - cooking recipe

Ingredients

1 large sweet onion, pared into 8 chunks
4 scallions, sliced
2 garlic cloves, chopped
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
2 large red potatoes, cut into chunks
20 ounces frozen corn
4 cups vegetable broth
1 tablespoon liquid smoke
1 cup half-and-half
1/2 teaspoon kosher salt (to taste)
1/2 teaspoon black pepper (to taste)

Preparation

Cook the onion and scallions in olive oil in a large soup pot until soft (5-7 minutes). Add the garlic, red pepper and paprika. Add the liquid smoke and cook an additional 2 minutes, stirring often.
Stir in the broth and add the potatoes. Bring to a boil. Cook for 15 minutes, or until potatoes are soft.
Stir in the corn and half-and-half. Bring to a boil. Reduce heat and simmer 15 minutes.
Transfer half the soup to a blender and puree until smooth.
Return to the pot, add the salt and pepper and stir to combine.