Corn Chowder

By nlhartman

From the St. Joseph's cookbook

Ingredients

• 4 c. fresh or canned corn
• 2 medium-sized potatoes, cubed
• 1 small Bermuda onion, chopped
• 1 c. water
• 2 c. clear chicken broth
• 5 T. butter
• 2 c. hot milk
• 1 c. heavy cream
• Salt and pepper to tast
• Pinch of cayenne

Details

Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

Place corn in 4 qt. pan. Pour over water and chicken broth. Simmer 15 minutes.
In the meantime, boil cubed potatoes in 1 1/2 cups water until tender, or 15 minutes.
Cook onion in 4 T. butter, slowly until soft, not brown, 10 minutes. Combine the corn, potatoes, onion and hot milk.
Put all this through blender, a cup or so at a time.
Place in double boiler or saucepan, season to taste. Stir in cream.
Heat to scalding. (Just beginning to boil on edges.)
Place 1 T. butter in soup tureen and pour in the chowder; or put butter in individual bowls and serve.
Garnish with fresh chopped chives.