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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I got this recipe from AOL back in 1998 and its good. Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best. Ingredients:
2 tablespoons butter |
4 scallions, white bulbs and green tops chopped and reserved separately |
1 red bell pepper, chopped |
2 celery ribs, chopped |
1 lb boiling potato, peeled and cut into 1/2-inch dice (about 3) |
4 cups fresh corn kernels (cut from about 8 ears) |
1 bay leaf |
1 quart canned low sodium chicken broth or 1 quart homemade stock |
2 teaspoons salt |
2 cups milk |
1/4 teaspoon fresh ground black pepper |
4 teaspoons sour cream |
Directions:
1. 1. In a large saucepan, melt the butter over moderately low heat. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.
2. 2. In a blender or food processor, puree the remaining 2 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the scallion greens. Top each serving with a dollop of sour cream, if using.
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