Step 1: Sauté the Aromatics

Heat the olive oil in a large saucepan over medium heat. Add the diced onion, red bell pepper, and celery. Cook for about 5 minutes, stirring frequently to prevent burning, until the vegetables soften and become fragrant.

Step 2: Simmer the Ingredients

Add the vegetable stock, potatoes, salt, black pepper, and 2 cups of the corn (reserve 1 cup for later). Bring the mixture to a boil, then reduce the heat to maintain a steady simmer. Cover and cook for about 15 minutes, or until the potatoes are fork-tender.

Step 3: Blend for Smoothness

Remove the pot from the heat. Use an immersion blender to puree the soup to your desired consistency. You can leave a few chunky bits for texture or blend until perfectly smooth. If using a standard blender, work in small batches and be extremely careful when blending hot liquids—always vent the lid away from your face.

Step 4: Add Finishers and Serve

Return the pot to the stove. Stir in the remaining cup of corn and let the soup simmer for another 7 to 10 minutes to thicken. Stir in the fresh chives right before serving to add a pop of color and freshness.

Pro Tips

• For a deeper corn flavor, roast your corn kernels before adding them to the pot.
• Always use low-sodium vegetable stock so you can control the salt content precisely.
• If the soup is too thick after simmering, add a splash of water or extra stock to reach your favorite consistency.
• Top each bowl with a sprinkle of red pepper flakes or toasted pumpkin seeds for extra crunch.