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CORN CHOWDER




List of Ingredients



• 2 T Butter
  
• 4 Green Onions, chopped separate the white and green part
  
• 1 Red Bell Pepper, diced small
  
• 2 T Canned Diced Green Chilies
  
• 2 stalks Celery, chopped small
  
• 1 Lb (450g) Potatoes (boiling type is best), peeled and cut into 1/2 inch (1cm) cubes
  
• 4 C (1L) Frozen/fresh Corn kernels
  
• 1 Bay Leaf
  
• 4 C (1L) Canned Chicken Broth (Low Salt) or Homemade Stock
  
• 2 C (500ml) Milk
  
• Ground Black Pepper to taste
  
• Salt to taste
  
• 4 T Sour cream, for serving
  






Instructions



1. In a large saucepan, melt the butter over moderately low heat.
   
2. Add the white part of the green onions, red bell pepper, and celery andcook, stirring occasionally, until soft.
   
3. Stir in the diced potatoes, 1/2 of the corn (only if using fresh), thebay leaf, and broth. Add salt to taste. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.
   
4. In a blender or food processor, puree 1/2 the corn with the milk. Stir the puree into the soup along with the green chilies and black pepper to taste.
   
5. If using frozen corn then stir in the 1/2 not pureed now. Simmer until the soup thickens slightly, about 10 minutes. If your soup gets too thick then add a little more broth. Remove the bay leaf.
   
6. Top each serving with a dollop of sour cream and a sprinkle of the green part of the green onions.