Corn Chowder

Name: Corn Chowder
Yield: 4
Ingredients: 2 Tbsp butter; 4 scallions, white bulbs green tops chopped reserved separately; 1 red bell pepper, chopped; 2 ribs celery, chopped; 1 mg boiling potatoes , peeled cut into 1/2-inch dice; 4 c fresh corn kernel; 1 bay leaf; 1 lb canned low-sodium chicken broth or homemade stock; 2 tsp salt; sour cream, for serving; 1/4 tsp fresh-ground black pepper

0 mins

Total time

4

Serving

11

Ingredients

Enable cook mode

Ingredients

Tbspbutter

scallions, white bulbs green tops chopped reserved separately

red bell pepper, chopped

ribs celery, chopped

mgboiling potatoes , peeled cut into 1/2-inch dice

cfresh corn kernel

bay leaf

lbcanned low-sodium chicken broth or homemade stock

tspsalt

sour cream, for serving

¹⁄₄

tspfresh-ground black pepper

Directions

Step 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.

Step 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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