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Sweet Ghost Pepper Corn Chowder

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Cookbook: The Asheville Beecharmer

Author: Carrie Schloss


2 stalks Celery, cut into 1⁄4-inch cubes

1 large Yellow Onion, cut into 1⁄4-inch cubes

1 Poblano Chile, seeded, deveined, and cut into 1⁄4-inch cubes

2 Cloves Garlic, minced

2 TBS Ghost Pepper Whipped Honey

2 tsp Cumin Spice Sea Salt or Chile Verde Sea Salt

1 tsp Freshly Ground Black Pepper

1⁄2 tsp Ground Coriander

1 lb Russet Potatoes, peeled and cut (about 2 cups) into 1⁄4-inch cubes

1 16 oz Bag Frozen Roasted Corn, divided (about 31⁄2 cups)

4 cups Vegetable Stock, divided

1⁄4 cup Roughly Chopped Fresh Cilantro, for garnish

1⁄2 cup Plain Greek yogurt, for garnish


  1. In a medium stockpot, heat the Fiesta Spice EVOO over medium-high heat until it's hot but not yet smoking. Add the celery, onion, poblano chile, and garlic. Sauté, stirring occasionally, for 10 minutes, until the vegetables are softened and just starting to color.

  2. Add the Ghost Pepper Whipped Honey, Chile Verde Sea Salt, pepper, Cumin & Garlic Taco Rub, and coriander and cook for 1 minute, until fragrant. Add the potatoes and half of the corn and cook, stirring occasionally, for 5 minutes. Add 3 cups of the vegetable stock and bring it to a boil. Cover the pot, reduce the heat to medium low, and simmer for 30 minutes, or until the potatoes are completely softened.

  3. Remove the pot from the heat and add the remaining 1 cup of vegetable stock. Blend the soup in batches in a blender, 3 to 4 minutes per batch. Stir in the remaining corn. Ladle the soup into six to eight soup bowls. Garnish each serving with some chopped cilantro and Greek yogurt. Serve immediately. Store leftover soup in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 6 months.

● NOTE If frozen roasted corn is unavailable, you can use plain frozen corn. If it's summer, use fresh corn kernels, either plain or roasted.


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