Corn Chowder

Name: Corn Chowder
Ingredients: 2 tablespoons butter; 4 scallions, white bulbs and green tops chopped and reserved separately; 1 red bell pepper, chopped; 2 celery ribs, chopped; 1 lb boiling potato, peeled and cut into 1/2-inch dice (about 3); 4 cups fresh corn kernels (cut from about 8 ears); 1 bay leaf; 1 quart canned low sodium chicken broth or 1 quart homemade stock; 2 teaspoons salt; 2 cups milk; 14 teaspoon fresh ground black pepper; 4 teaspoons sour cream

12 ingredients

13 steps

Ingredients

2 tablespoons butter
4 scallions, white bulbs and green tops chopped and reserved separately
1 red bell pepper, chopped
2 celery ribs, chopped
1 lb boiling potato, peeled and cut into 1/2-inch dice (about 3)
4 cups fresh corn kernels (cut from about 8 ears)
1 bay leaf
1 quart canned low sodium chicken broth or 1 quart homemade stock
2 teaspoons salt
2 cups milk
14 teaspoon fresh ground black pepper
4 teaspoons sour cream

Directions

1

1.
2

In a large saucepan, melt the butter over moderately low heat.
3

Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
4

Stir in the potatoes, 2 cups of the corn, the bay leaf, broth, and salt.
5

Bring to a boil.
6

Reduce the heat and simmer, stirring occasionally, for 15 minutes.
7

2.
8

In a blender or food processor, puree the remaining 2 cups corn with the milk.
9

Stir the puree into the soup along with the black pepper.
10

Simmer until the soup thickens slightly, 5 to 10 minutes.
11

Remove the bay leaf.
12

Stir in the scallion greens.
13

Top each serving with a dollop of sour cream, if using.