We've been having a bit of fun here in the office this summer as our Service Manager, Rick McGuire, has been bringing in home grown vegetables from his garden, the kind that grow in an over flow of abundance in the Southern California sun, namely jalapeno and other chili peppers and tomatoes, with some cucumber as well.  

We've been comparing dishes we've thrown them into (Cajun pasta...Asian fusion tofu stir fry...spicy gazpacho) and discussing some of our favorite uses. Amanda from our marketing team, has particularly focused in on a Southwestern inspired corn chowder she has created, honing the recipe to perfection as she has made it multiple times over the summer, learning and making small changes until she has come up with the adaptable recipe below to share with you.  

She says that the beauty of the recipe is to see it more as a guideline, taking into consideration what you have on hand or what your garden is growing, featuring local produce when you can. Take it all with a grain of salt, add or enhance as desired and make it your own!  

Summer Southwestern SoCal Corn Chowder - Serves 4. 

1 large potato  

2-3 medium carrots 

1 clove garlic  

¼ large onion or similar 

3 cups broth 

2 medium tomatoes  

• Measuring about a cup. It can be a mix of small or cherry tomato, whatever you have.  

1 red bell pepper 

1 tablespoon olive oil 

1 teaspoon cumin 

¼ teaspoon (a good shake) of paprika 

1 teaspoon salt 

¼ teaspoon (a good shake) black pepper  

2-4 mixed chili/jalapeno peppers.  

• 3 gave me my perfect spice so it depends on what level you are looking for!  

1 can of whole corn kernels or 2-3 fresh ears 

½ milk or cream 

1/2 lime or lemon  

1 tablespoon fresh basil or cilantro. Teaspoon of dried works as well. 

1 avocado 

½ cup plain Greek yogurt or sour cream (a dollop per bowl) 

More salt and black pepper to taste. 

Garnish of herb garden grown chopped chives or green onion! 

Turn on the oven to 350.  

• You don't have to roast the peppers, but I think it brings out a nice flavor. You can also add directly into the pot below. Skip the oven steps if not roasting.  

Rinse and cut peppers, removing seeds and membranes.  

• Leave in for extra heat.  

Rinse and cut tomatoes. 

Put olive oil in baking tray and add peppers and tomatoes, tossing, and place in oven. 

Wash and cut potato into 2 inch pieces. 

Wash and cut carrot into rounds.  

Add potato and carrots to pot with broth.  

Add roughly chopped onion and garlic.  

Add cumin, paprika, salt, and pepper.  

Cover and simmer on medium/low until the pot vegetables are soft. 

Remove peppers and tomato from oven, adding to pot.  

Add rinsed canned corn or freshly shaved fresh corn.  

Transfer to blender. Puree until medium smooth. The corn should give it some texture. 

Transfer to pot. Add milk and lemon or lime juice. 

Stir in chopped herbs. Add more salt and pepper to taste. 

Serve into soup bowls. 

Cube avocado and add a ¼ to each bowl. Add a dollop of yogurt or sour cream to each. 

Garnish with chopped chives and green onion. 

Optional toppings – crushed tortilla chips, cheese, extra avocado, or whatever brings out that Southwestern SoCal flavor for you.