Step 1

Heat the neutral oil in a large pot over medium heat. Once hot, add the onion, red bell pepper, and jalapeño. Cook, turning occasionally, for 6–7 minutes until the onion softens. Season with salt and pepper.

Step 2

Melt the butter into the vegetables and add the paprika, garlic powder, and cayenne powder. Cook for 45 seconds until fragrant. Add the flour and stir to coat the vegetables. Cook for 2–3 minutes until the flour takes on a nutty aroma and begins to deepen in color.

Step 3

Add 1 cup of the water or stock and whisk into the flour to form a slurry. Continue adding the water in 1 cup increments, whisking after each addition until all the liquid has been incorporated.

Step 4

Add the grated tomatoes, corn, diced potatoes, and beans and stir to combine. Taste and add more seasonings if needed. Add the bare corn cobs to the pot and bring the chowder to a boil. Reduce heat and simmer for 30 minutes until the potatoes are fork-tender.

Step 5

Remove the corn cobs. Taste the chowder and season to your preferences. If using, add the plant-based heavy cream and half the minced parsley and stir to combine. Simmer for 5 minutes. Turn off the heat.

Step 6

Ladle the chowder into bowls and garnish with the remaining parsley. Enjoy!