Smoked Hatch Chile Corn Chowder

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

1 tablespoon olive oil

½ medium onion chopped

2 ribs celery diced

½ teaspoon smoked paprika

3 shishito peppers or 1 bell pepper diced*

1 jalapeno pepper diced (optional, if you don't like spicy heat)

4 ounce can Hatch chilis or 2 fresh Hatch chilis chopped

2 cups corn stock or vegetable stock (see notes for corn stock)

3 cups corn kernels preferably smoked**

1 teaspoon kosher salt

¼ cup half and half or non-dairy substitute cashew milk is nice

Directions at soupaddict.com

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