Potato-Corn Chowder

By Chez_Alexander

From the River Ranch Lodge, Lake Tahoe, CA

Ingredients

• 3 ears fresh corn, shucked
• 2 quarts water
• 1 lb red potatoes, cut into 1/2" cubes (~2.25 cups)
• 1 medium onion, chopped
• 1 large carrot, halved lengthwise, then sliced 1/4" thick
• 1 TBS olive oil
• 1 red bell pepper, chopped
• 2 thyme sprigs
• 2 Turkish bay leaves or 1 California Bay leaf
• 3 cups heavy cream
• 3 scallions, finely chopped
• White pepper and cayenne pepper to taste
• Chopped fresh cilantro for garnish

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

1. Cut corn from each cob, then hold cob upright in a bowl and scrape with knife to extract milk

2. Bring cobs, water, potatoes, and 1/2 tsp salt to boil in a large pot, covered, then boil, covered, stirring occasionally, until potatoes are tender, about 15 minutes. Discard cobs.

3. Meanwhile, cook onion, carrot, and 1/2 tsp salt in oil in a large heavy pot over medium heat, stirring occasionally, until onion is pale golden, about 10 minutes.

4. Add bell pepper, corn, and its milk, thyme, and bay leaves. Reduce heat to low and cook, covered, stirring occasionally, about 15 minutes.

5. Stir in potatoes with water and cream and gently boil, uncovered, stirring occasionally, until reduced to about 7 cups, about 30 minutes. Stir in scallions, white pepper, cayenne, and salt to taste. Discard bay leaves and thyme sprigs.

NOTE: Chowder, without scallions, can be made 3 days ahead and chilled, covered. Stir in scallions before serving.

Makes 4 servings. Each serving = 22 Weight Watchers points.