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Corn Chowder II

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Ingredients

  • 1 pound mashing potatoes peeled, and cut into 1/2" dice
  • 1 medium onion cut into 1/4" dice
  • 1 large green bell pepper cored, seeded, deribbed, and cut into 1/4" dice
  • 1 large red bell pepper cored, seeded, deribbed, and cut into 1/4" dice
  • Kernels from 4 ears corn
  • 4 medium scallions trimmed, and thinly sliced across
  • 2 medium celery ribs peeled, and cut into 1/4" dice
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 2 teaspoons kosher salt
  • Freshly-ground black pepper to taste
  • Hot red pepper sauce to taste

Details

Servings 8

Preparation

Step 1

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

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

This recipe yields about 8 cups; 8 first-course servings.

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