Buffalo Corn Chower

By á-4939

Ingredients

• Ingredients
• 1 tablespoon canola oil
• 3 tablespoons vegan butter
• 4 medium Yukon Gold potatoes (3/4 pound), chopped into 1/2-inch dice
• 1 small red bell pepper, seeded and chopped
• 2-3 small ribs celery, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 1 chili pepper, such as Fresno , seeded and finely chopped
• 4 cloves garlic, chopped
• Salt and pepper
• 2 tablespoons fresh thyme, chopped
• 6 ears corn, kernels scraped from cobs, or 4-5 cups frozen kernels
• 2 tablespoons flour
• 1 cup lager beer
• 4 cups vegetable stock (32 ounces)
• 1/4 hot sauce, such as Frank's RedHot, or more to taste

Preparation

Step 1

Heat the oil in a soup pot over medium-high heat. Melt 3 tablespoons butter into the oil; stir in the potatoes, bell pepper, celery, carrots, onion, chili pepper, garlic, salt, black pepper and thyme. Partially cover the pot and cook, stirring occasionally, for 7 minutes to soften the ingredients. Add the corn and heat through. Stir in the flour and cook for 1 minute; add the beer and stir for 1 more minute before adding the stock and the hot sauce. Bring to a boil, then reduce to a simmer. Adjust the seasonings, to taste. If the chowder gets too thick, thin it with some water.