Kicked Up Corn Chowder

This chowder has a little kick.  Remove the seeds and membrane from the jalapeno and go easy on the Crystal Hot sauce if you don't want a lot of spice.

2 ears corn
2 T olive oil
1 onion, diced
4 garlic cloves, minced
1/4 C red pepper, minced
1/2 Jalapeno pepper, sliced
3 russet potatoes, peeled and diced
2 C vegetable stock
6 sprigs fresh thyme, chopped
1/4 cup all-purpose flour
2 C almond milk
Salt and freshly ground black pepper
Crystal Hot Sauce
1/4 C parsley, chopped
cilantro for garnish



Heat olive oil in a soup pot over medium heat. Add the onion and saute until tender.  Add garlic and peppers and saute an additional 2 minutes.

Add potatoes, vegetable stock, thyme, and parsley and simmer until potatoes are soft, 8 to 10 minutes. Slightly mash the potatoes with a slotted spoon.

Cut the corn kernels off the cob and add to the soup.  Mix the flour and almond milk and add to the soup.  Cook and stir until just boiling and thickened.

Season with salt and pepper and Crystal Hot sauce.  Stir in the parsley. Ladle the soup into bowls, garnish with a bit of cilantro and serve.