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 jalapeño pepper, diced (optional for heat)

4-ounce can Hatch chilis or 2 fresh Hatch chilis, chopped

2 cups corn stock or vegetable stock

3 cups corn kernels, preferably smoked**

1 teaspoon kosher salt

¼ cup half-and-half or non-dairy substitute (cashew milk works nicely)

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Heat olive oil in a 4-quart Dutch oven or stockpot over medium heat until shimmering.
Add chopped onion and celery and cook until softened, about 8 minutes.
Sprinkle smoked paprika over the veggies and stir; add diced chile peppers and sauté briefly.
Blend the stock with 1 cup of corn kernels until smooth, skim off any foam, then add this mixture back into the pot along with the remaining corn kernels.
Bring the chowder to a gentle simmer for 10 minutes, then reduce heat to low.
Stir in half-and-half (or non-dairy substitute), taste, and adjust salt if needed.
Serve immediately.

To smoke corn: Husk and clean corn, prepare wood chip smoker on grill, smoke corn for 20–30 minutes until lightly burnished.
For heartier chowder, add 1–2 small Yukon Gold potatoes, keeping quantity small to highlight smoky flavors.
Vegan option: use plant-based milk alternatives.
If no grill, roast corn under broiler or skip smoking.