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Ingredient Checklist

  • 4 tablespoons unsalted butter

  • ½ cup red bell pepper

  • ½ cup diced green bell pepper

  • 4 minced garlic cloves

  • 1 medium white onion, chopped

  • 1 medium jalapeño pepper, seeded and finely chopped

  • ¼ cup all-purpose flour

  • 5 cups low-sodium vegetable stock

  • 1 ½ cups heavy cream

  • 4 cups fresh sweet corn kernels

  • 1 russet potato, diced

  • 2 teaspoons salt

  • ¾ teaspoon smoked paprika

  • ½ teaspoon cracked black pepper

  • ¼ teaspoon ground cayenne pepper

  • 2 plum tomatoes, diced

  • 1 tablespoon fresh lime juice

  • 1 tablespoon white wine vinegar

  • 3 tablespoons chopped fresh cilantro


Melt butter in a large pot over medium heat.

Add red bell pepper, green bell pepper, garlic, onion, and jalapeño to pot; sauté for about 4 minutes.

Add all-purpose flour and stir continuously for 1 minute or until a thick paste forms.

Stir in vegetable stock, heavy cream, corn kernels, Russet potato, salt, smoked paprika, black pepper, and cayenne pepper.

Bring the mixture to a gentle simmer; cover and cook for 20 minutes or until potatoes have softened and mixture has thickened.

Stir in tomatoes, lime juice, white wine vinegar, and cilantro; simmer for 5 minutes.

Serve immediately.

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