Thursday, August 25, 2011

Corn potato chowder

Made this tonight and it was great! At first it was only so-so, but with a the few changes reflected below, it's now a stellar dish. Mark loved it as well.

  • 2 tablespoons butter
  • 1 onion, minced
  • 1 stalk celery, minced
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons salt
  • pinch cayenne pepper
  • 4 cups water (or chicken stock)
  • 3 small red potatoes, cut into 3/4-inch dice
  • 3 cups frozen sweet corn kernels
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • freshly ground black pepper
  1. In a stockpot or Dutch oven, melt butter over medium heat. Add onion, celery, garlic, salt and cayenne pepper. Cook, stirring occasionally, for about 5 minutes or until the onion and celery begin to soften. 
  2. Add potatoes then water to pot. Bring to a boil, then reduce heat to low. Partially cover and simmer gently for about 15 minutes or until potatoes are completely soft.Add corn and simmer for 5 minutes. Stir in milk and cream and heat very gently for 1 minute more. Puree with stick blender to your desired thickness. You can add a tablespoon of corn starch if you like.
  3.  Season with pepper and cayenne, ladle into bowls, serve with crusty bread.

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