Summer Corn Chowder
List of Ingredients
Serves 4.
6 ears sweet corn, kernels removed, cobs "milked"
1/4 lb butter
1 medium onion, diced
2 cloves garlic, minced
1 large leek or 2 bunches scallions sliced thin
4-5 small new potatoes, cut in small chunks
1/2 tsp hot chile pepper (jalepeno or cayenne), minced
11/2 cups milk
11/2 cups chicken stock or water
1/4 cup fresh basil, sliced into thin ribbons
1/4 tsp salt
Fresh ground black pepper, to taste
Directions
Remove corn kernels from cobs, and scrape cobs for their "milk." Reserve one cob.
Melt butter over medium-low heat. Add onion, garlic, and leeks, wilting in butter until completely soft but not brown. Add potatoes, corn, corn "milk" and hot pepper (if using). Cook, stirring every minute or so, for 10 minutes. Add milk, stock and reserved corn cob. Simmer until potatoes and corn are completely soft and soup is slightly thick. Remove cob and discard. Season with basil, salt and pepper, and serve.
Recipe
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