1cupfresh corn kernelscut from the cob or frozen corn
1teaspoonkosher saltplus more to taste
freshly ground black pepperto taste
Heat olive oil in a large soup pot over medium heat. Add peppers and onion; cook and stir until onion is translucent and pepper is tender, about 3 minutes more.
Add sweet potatoes and Yukon gold potatoes, vegetable broth, smoked paprika, and chipotle hot sauce; bring to boil. Reduce heat and simmer, covered, 15 minutes or until potatoes are tender. To thicken the chowder and add a creamy texture, blend a small portion of the chowder in a standard blender or with an immersion blender (optional).
Stir in the corn and kosher salt; cook until heated through. Season to taste with pepper and more kosher salt if desired; serve.