3 cobs of corn
2 medium Yukon Gold or Russet potatoes, cut into small cubes
½ yellow bell pepper, cubed
½ white yellow onion
2 cloves garlic
1 cup milk, 1 cup heavy cream
1 cup vegetable stock or water
2 tablespoons butter
2 tablespoons all-purpose flour
chopped parsley (optional)
Blake Hill’s Mango Habanero Spicy Chili Jam
1
In medium stock pot, add butter, onion and garlic and cook over medium heat, stirring occasionally for 3 minutes
2
Add flour and stir, making sure all the butter has been absorbed into the flour. Cook, stirring, for 2-3 minutes. This is called roux, a mixture used to thicken soups and sauces
3
Slowly add milk while whisking constantly, then add heavy cream and vegetable stock, whisking until all roux has been dissolved
4
Remove corn from the cob and add to the chowder mixture along with the potatoes and yellow bell pepper
5
Lower heat and simmer for 20 minutes or until potatoes are soft, stirring occasionally
6
Stir in Jam, season with salt and pepper, garnish with chopped parsley and Enjoy!
