Smoky Idaho® Fingerling Potato and Cheddar Chowder
This velvety vegetable soup is packed with flavor! White cheddar is always a favorite pairing with potatoes, and here smoked paprika wakes up everything else. Potatoes serve double duty in this recipe; some are pureed to help thicken the soup and some are left whole for contrasting texture. Serve this chowder as a first course for dinner or along with a side salad and some crusty bread for lunch.
- 2 tablespoons unsalted butter
- 1 medium-large onion, diced
- 2 medium-large stalks celery, diced
- 1/2 medium red bell pepper, diced
- 2 cloves garlic, minced
- 4 cups unsalted chicken or vegetable stock
- 1 bay leaf
- 1 pound Idaho® Fingerling Potatoes, scrubbed and quartered or halved, depending on size
- 1 teaspoon Dijon mustard
- 3/4 teaspoon smoked sweet paprika
- 1/4 teaspoon black pepper
- 1 1/4 cups cooked corn kernels (from about 2 large cobs, or thawed if using frozen)
- 6 oz sharp white cheddar, shredded
- 2 tablespoons cornstarch
- 2 tablespoons chopped fresh parsley
- Add the butter to a 5-quart pot over medium-high heat; once melted, add the onion, celery, red bell pepper, and garlic, and cook until the vegetables start to soften, about 3 minutes, stirring occasionally.
- Add the stock, bay leaf, and potatoes, and bring up to a boil. Cover the pot, turn the heat down to simmer, and cook until the potatoes are fork-tender, about 15 minutes.
- Stir in the Dijon, smoked sweet paprika, and black pepper, and turn off the heat. Remove the bay leaf and discard it.
- Carefully transfer 2 cups of soup to a blender and puree until smooth, and then pour it back into the pot.
- Turn the heat on low and stir in the corn.
- Toss the cheddar and cornstarch together in a bowl and stir the cheese into the soup a handful at a time until fully incorporated.
- Stir in the parsley, taste and add salt if desired, and serve.