Corn Chowder with English Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound red potatoes, peeled and cut into 1/2-inch dice |
8 ears fresh corn, shucked |
1 quart whipping cream |
1 shallot, minced |
1 tablespoon butter |
1/2 cup fresh english peas |
2 tablespoons sugar |
2 bacon slices, cooked and chopped |
1/4 cup loosely packed fresh basil, chopped |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
garnish: chopped fresh parsley |
Directions:
1. Bring potatoes and water to cover to a boil; cook 8 to 10 minutes or until tender. Drain and set aside.
2. Cut off corn kernels, reserving 4 cobs, and set aside. Place cream in a stockpot over medium-high heat. Add reserved corn cobs, and simmer 40 minutes or until reduced to 2 1/2 cups. Discard corn cobs, and pour liquid through a fine wire-mesh strainer into a bowl, discarding solids.
3. Sauté shallot in butter 2 minutes or until translucent. Add corn kernels, peas, and sugar; sauté 6 minutes. Add strained cream and reserved cooked potatoes. Stir in bacon and basil, and cook until thoroughly heated. Season with salt and pepper. Garnish, if desired.
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