• 4 tablespoons unsalted butter 
• ½ cup red bell pepper
• 4 minced garlic cloves 
• 1 medium white onion, chopped 
• *1 medium jalapeño pepper, seeded and finely chopped
• ¼ cup all-purpose flour 
• 5 cups low-sodium vegetable stock 
• 4 cups fresh sweet corn kernels (or frozen)
• 1 russet potato, diced
• 2 teaspoons salt
• ¾ teaspoon smoked paprika
• ½ teaspoon cracked black pepper
• ¼ teaspoon ground cayenne pepper
• *2 plum tomatoes, diced
• *1 tablespoon fresh lime juice
• *1 tablespoon white wine vinegar
• 1/½ cups heavy cream (what the recipe calls for but I use ½ cup or 1 cup milk)
• *3 tablespoons chopped fresh cilantro (or to taste)
  
  

*I often just buy a container of pico de gallo and use that instead

• Saute for 5 minutes:  butter, red pepper, onion, jalepeno
  
  
• Add flour and stir in a little stock for a few minutes
  
  
• Add the following: stock, corn, potato, salt, paprika, pepper, cayenne
  
  
• Cook until potato is done
  
  
• Add tomatoes, lime juice, vinegar, heavy cream, cilantro