Last winter, as the temperatures dropped, the Morning Light email began running the Wednesday Super Soup Spectacular, a weekly dive into the Jewish Light archives where more than 100 soup recipes live quietly, yearning to be rediscovered. This winter we’re turning to you at home, asking you to share your favorite soup recipes, old and new, with other Jewish Light readers.

If you have a recipe you would like to share email me at [email protected]

Today’s recipe comes from Dani Toney, and it’s for her version of Blanchard’s Corn Chowder. From what I can tell, Melinda and Robert Blanchard owned a restaurant on the Caribbean island of Anguilla where they developed their chowder recipe. So, after you make this, be sure to blow the Blanchards a kiss and thank them for warming up our tummies with their chowder.

Thanks, Dani! Soup’s on!

Dani Toney’s version of Blanchard’s Corn Chowder

(serves 6)

1. 3 tablespoons unsalted butter
2. 3 medium yellow onions, chopped
3. 5 carrots, cut into 1/4-inch slices
4. 5 celery stalks, cut into 1/4-inch slices
5. 6 cups fresh corn kernels (about 12 ears of corn)
6. 3 cups chicken broth+
7. 3/4 teaspoons salt
8. 1/2 teaspoon freshly ground black pepper
9. 2 large red bell peppers, seeded and cut into 1/2-inch pieces
10. 3 tablespoons chopped fresh dill, plus more for garnish

Melt the butter in a large pot. When the butter is hot, add the onion, carrots and celery and cook just until tender, stirring frequently, 10 to 12 minutes. Add the corn and cook 2 minutes more. Remove 4 cups of the vegetables and transfer to a food processor. Puree the mixture until fairly smooth and return it to the soup pot.

Add the chicken broth, salt and pepper and bring to a boil. As soon as it boils, add the peppers and simmer for 2 minutes. Add the dill and taste for salt and pepper. Serve hot, garnished with more dill.

+You can easily make this vegetarian by substituting vegetable stock for the chicken stock