We had a corn field growing up. I spent plenty of summers in the garage on a bucket shucking corn husks. There are methods where you can microwave the corn in the husk to remove it (and also the silk). I like to just rip through the corn husk and twist off the silk with my hands or a scrubber if shucking in bulk… All the vegetables need to be diced to around the size of the corn – perhaps just a little larger to cut down on knife time. This is a great standalone vegetarian recipe / dish, but is also delicious with cooked and sliced bacon.
Shuck the corn and remove the silk. Lay the corn down and carefully slice the kernels off of one side. This will create a flat surface for you to use to cut the rest of the kernels off each side. Place kernals in large bowl.
Stand the corn up and use the back of your knife and remove the “milk” from the corn by carefully running it up and down the cob. The milk has some juice but it’s really just pulverizing what’s left of the kernels into yummy “mush”. Place in bowl with corn.
Peel and dice sweet potatoes and place in corn bowl. Peel, dice, and seed tomatoes and place in corn bowl. Dice onions and peppers and set aside in a different smaller bowl.
Bring a large stockpot to medium high heat and add enough olive oil to lightly cover the bottom of the pan. Add the onions & both peppers and cook until onions are translucent (~ 5 minutes), stirring occasionally. Add corn, corn “milk”, tomatoes, potatoes, bay leaf, chili powder, salt, and pepper. Reduce heat to medium low, cover, and cook ~ 25 minutes or until sweet potatoes are tender.
Add milk, bring to a boil and remove from heat. Garnish with diced avocado and cilantro leaves. Add sea salt to taste. Add cooked, sliced bacon if desired. Happy Eating! Beckie
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Keywords: Soup, Chowder, Stew, Corn, Gluten Free, Dairy Free, Vegetarian