Classic American Corn Chowder
|Floury potatoes||1 Pound, peeled and cut into 1/3-inch dice|
|Red bell pepper||1 Medium, cored, deribbed, and seeded, cut into 1/4-inch dice|
|Green bell pepper||1 Medium, cored, deribbed, and seeded, cut into 1/4-inch dice|
|Onion||1 Small, chopped|
|Fresh corn kernels||2 Cup (32 tbs) (Cut From 4 Medium Ears Corn)|
|Scallions||4 , trimmed and thinly sliced|
|Celery stalks||2 , peeled and thinly sliced|
|Milk||1 1⁄2 Cup (24 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Kosher salt||1 Tablespoon|
|Hot red pepper sauce||3 Drop|
|Freshly ground black pepper||To Taste|
|Unsalted butter||2 Tablespoon|
Place the potatoes, bell peppers, onion and 1 cup water in a 5-quart casserole dish with a tightly fitting lid. Cook in the microwave, covered, at 100% for 12 minutes. Stir in the corn, scallions, celery, milk and cream. Cook, covered, for 9 more minutes.
Remove from the oven, uncover, and stir in the salt, pepper sauce and black pepper. Cool slightly before serving, then stir in the butter, if desired.
Excerpted from Vegetable Love by Barbara Kafka (Artisan Books) Copyright 2005. To see more recipes from Vegetable Love you can purchase the book at www.artisanbooks.com.