Recipe: Corn Chowder

Corn Chowder

Makes about 8 cups (2 L);
8 First-Course Servings

Corn Chowder This makes a beautiful bowl—red, green, yellow, and white-of late summer's best.

1 pound (450 g) mashing potatoes,
   peeled and cut into 1/2 inch (1-cm) dice
1 medium onion, cut into 1/4inch (.5-cm) dice
1 large green bell pepper, cored,
    seeded, deribbed, and cut into 1/4 inch (.5-cm) dice
1 large red bell pepper; cored,
   seeded, deribbed, and cut into 1/4 inch (.5-cm) dice
Kernels from 4 ears corn
4 medium scallions, trimmed and thinly sliced across
2 medium ribs celery, peeled and
   cut into 1/4 inch (.5-cm) dice
1-1/2 cups (375 ml) milk
1/2 cup (125 ml) heavy cream
2 teaspoons kosher salt
Freshly ground black pepper; to taste
Hot red pepper sauce, to taste

In a medium saucepan, bring the potatoes, onion, peppers, and 1 cup (250 ml) water to a boil. Cover, lower the heat, and simmer for 10 minutes.

Stir in the corn, scallions, celery, milk, and cream. Return to just under a boil. Lower the heat and simmer for 10 minutes, stirring frequently to avoid scorching. Season with the salt, pepper, and hot red pepper sauce.

Soup, A Way of Life
By Barbara Kafka
Artisan
Hardcover, jacketed, $35.00
300 recipes ,480 pages
ISBN 1-57965-125-9
Recipe Reprinted by permission.