Corn and Yellow Bell Pepper Chowder

Adapted from a recipe by Joanne Weir, as seen on her cooking show that aired on KCET (PBS) Los Angeles on September 22, 2001.

INGREDIENTS:

6-8 ears of fresh corn

2 large yellow bell peppers, seeded and diced
1 medium onion, diced
1 medium potato, peeled and diced
5 cups (32 oz.) low or no sodium chicken broth

Juice of 1/2 lemon
Black pepper
White pepper
Salt

Fresh chives, minced
Fresh basil, julienned

1. Cut the corn kernels off the cob into a large stock pot.

2. Remove and reserve 1/4 of the corn kernels.

3. Add enough water to the pot to just cover the corn and turn on the heat. 

4. Add the diced bell peppers, onion, potato, and chicken broth; bring to a boil. Cook for 15 minutes to reduce slightly, cover, reduce heat to medium low, and continue cooking for 30 minutes.

5. Remove soup from the heat and let cool a bit. Ladle the soup in a blender (do in 2 batches) and blend until very smooth. Pour the soup back into the pot through a strainer. Add the reserved corn to the soup and bring back up to a simmer over medium heat, about 4 minutes. 

6. Stir in the lemon juice and season with black pepper, white pepper and salt, to taste. 

7. Ladle the soup into serving bowls and garnish with chives and basil.