Corn Chowder

Name: Corn Chowder
Yield: Makes about 8 cups (2 l); 8 first-course servings
Cuisine: Indian
Ingredients: ½ cup (125 ml) heavy cream; 2 teaspoons kosher salt; 2 medium ribs celery, peeled and cut into ¼-inch (.5-cm) dice; 1½ cups (375 ml) milk; Freshly ground black pepper, to taste; Hot red pepper sauce, to taste; 1 pound (450 g) mashing potatoes, peeled and cut into ½-inch (1-cm) dice; 1 medium onion, cut into ¼-inch (.5-cm) dice; Kernels from 4 ears corn; 4 medium scallions, trimmed and thinly sliced across; 1 large green bell pepper, cored, seeded, deribbed, and cut into ¼-inch (.5-cm) dice; 1 large red bell pepper, cored, seeded, deribbed, and cut into ¼-inch (.5-cm) dice

Preparation info

Makes about 8 cups 2 l ) ;
8
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This makes a beautiful bowl—red, green, yellow, and white—of late summer’s best.

Ingredients

1 pound (450 g) mashing potatoes, peeled and cut into ½-inch (1-cm) dice
1 medium onion, cut into ¼-inch (.5

Asia
Europe
China
India
Italy
Milan
Genoa
Starter
Tuscany
Gluten-free
Vegetarian
Summer
Soup
Mediterranean

Method

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.