Name: Julie's Sensational Smoky Corn Chowder
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Onion, chopped - 1 medium; Fire-roasted diced green chilies, with their juice - 1 (4 ounce) can; Garlic, minced - 2 cloves; Smoked paprika - 1 teaspoon; Crushed red pepper flakes - ½ teaspoon; Whole new potatoes - rinsed, drained, and diced - 2 (14.5 ounce) cans; Frozen corn, thawed - 2 (10 ounce) packages; Vegetable broth - 4 cups; Half-and-half - 1 cup; Tortilla chips, or to taste (Optional) - ¼ cup; Grated Cheddar cheese, or to taste (Optional) - 1 tablespoon; Sour cream, or to taste (Optional) - 1 tablespoon; Sliced green onions, or to taste (Optional) - 1 tablespoon

Ingredients for - Julie's Sensational Smoky Corn Chowder

1. Olive oil 2 tablespoons

2. Onion, chopped 1 medium

3. Fire-roasted diced green chilies, with their juice 1 (4 ounce) can

4. Garlic, minced 2 cloves

5. Smoked paprika 1 teaspoon

6. Crushed red pepper flakes ½ teaspoon

7. Whole new potatoes - rinsed, drained, and diced 2 (14.5 ounce) cans

8. Frozen corn, thawed 2 (10 ounce) packages

9. Vegetable broth 4 cups

10. Half-and-half 1 cup

11. Tortilla chips, or to taste (Optional) ¼ cup

12. Grated Cheddar cheese, or to taste (Optional) 1 tablespoon

13. Sour cream, or to taste (Optional) 1 tablespoon

14. Sliced green onions, or to taste (Optional) 1 tablespoon

How to cook deliciously - Julie's Sensational Smoky Corn Chowder

1 . Stage

Heat olive oil over medium heat in a stockpot. Add onion and cook, stirring occasionally, until tender but not browned, about 5 minutes. Add chilies, garlic, paprika, and red pepper flakes; cook and stir for 2 minutes.

2 . Stage

Stir potatoes, corn, vegetable broth, and half-and-half into mixture. Bring to a boil; reduce heat to low and let simmer until vegetables are tender, about 15 minutes.

3 . Stage

Blend soup using an immersion blender to desired consistency, leaving some chunks of potato and corn. Top with tortilla chips, Cheddar cheese, sour cream, and green onions.