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Classic American Corn Chowder

Barbara.Kafka's picture
Recipe courtesy of Barbara Kafka
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Restriction: 
Vegetarian
Servings: 
6
Story
This is a satisfying American classic. Served over common crackers, it makes a meal.

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