Vegetarian Smoky, Spicy Corn Chowder

Adapted from a non-vegetarian recipe in Real Simple magazine.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  large sweet onion, pared into 8 chunks
• 4  scallions, sliced
• 2  garlic cloves, chopped
• 1⁄2 teaspoon  smoked paprika
• 1⁄4 teaspoon crushed red pepper flakes
• 2  large  red potatoes, cut into chunks
• 20  ounces frozen corn
• 4  cups vegetable broth
• 1  tablespoon liquid smoke
• 1  cup half-and-half
• 1⁄2 teaspoon kosher salt (to taste)
• 1⁄2 teaspoon black pepper (to taste)

Directions

1. Cook the onion and scallions in olive oil in a large soup pot until soft (5-7 minutes). Add the garlic, red pepper and paprika. Add the liquid smoke and cook an additional 2 minutes, stirring often.
2. Stir in the broth and add the potatoes. Bring to a boil. Cook for 15 minutes, or until potatoes are soft.
3. Stir in the corn and half-and-half. Bring to a boil. Reduce heat and simmer 15 minutes.
4. Transfer half the soup to a blender and puree until smooth.
5. Return to the pot, add the salt and pepper and stir to combine.