Soup swop par­ties have taught us that the sim­ple act of mak­ing soup and shar­ing it with oth­ers is a great way to build a com­mu­nity,

The Star Early Edition - - FOOD VERVE -

6 large ears fresh corn or 5 cups frozen corn ker­nels 2tbs olive oil 1 large onion, finely chopped 1 large yel­low bell pep­per, stemmed, seeded and cut

into 1cm squares 1 small red bell pep­per, stemmed, seeded and cut

into 1cm squares 1 large sweet potato, peeled and cut into 1cm

squares Sea salt Freshly ground black pep­per 1tbs flour 4 cups no-salt-added veg­etable broth 3/4 cup heavy cream 1tsp crum­bled saf­fron threads 2 scal­lions (trimmed), white and green parts very

thinly sliced 1tbs minced fresh chives Serves 6 IF YOU’RE us­ing fresh corn, stand each cob on its end in­side a large bowl; use a sharp knife to re­move the ker­nels by work­ing the blade straight down against the cob. Use the blunt side of the knife to scrape down the cob; this will help re­lease any milky corn liq­uid. Stir the liq­uid and corn to­gether. Re­serve the spent cobs.

Warm the oil in a large stock­pot over medium-low heat.

Stir in the onion and cook, stir­ring oc­ca­sion­ally, for 8 min­utes or un­til translu­cent.

Add half the yel­low bell pep­per and half the red bell pep­per, and cook for 3 min­utes.

Add the sweet potato, sea­son lightly with salt and pep­per, and cook for 5 min­utes.

Stir in the flour and cook, stir­ring well to coat all the veg­eta­bles, for 2 min­utes.

In­crease the heat to high; gently whisk in the broth and bring to a boil.

Add the corn­cobs (not the corn ker­nels). Re­duce the heat to low, cover and cook for 5 to 8 min­utes or un­til the potato is al­most ten­der.

Com­bine the cream and saf­fron in a small saucepan over low heat; once the mix­ture is warmed through, stir and let it steep (off the heat) for 5 min­utes.

Add the saf­fron cream, corn ker­nels and corn milk to the stock­pot; cook for 5 min­utes.

Add salt and pep­per as needed. Use tongs to re­move the cobs from the pot; hold­ing each one over the pot, use a knife to scrape off any bits of chow­der or corn cling­ing to the cob.

To serve: La­dle the chow­der into mugs or bowls; sprin­kle with the scal­lions, chives and the re­main­ing red and yel­low bell pep­pers, then serve.

PIC­TURES: Deb Lind­sey

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