Corn Chowder

Name: Corn Chowder
Ingredients: 1 pound baking potatoes, peeled and cut in 1/3-inch dice; 1 medium red bell pepper, cored, de-ribbed and cut in 1/4-inch dice; 1 medium green bell pepper, cored, de-ribbed and cut in 1/4-inch dice; 1 small onion, chopped; 1 cup water; 4 ears corn, kernels removed from cob (2 cups), cooked; 4 scallions, white and green parts, trimmed and thinly sliced; 2 stalks celery, peeled and thinly sliced; 1 1/2 cups milk; 1/2 cup heavy cream; 1 tablespoon kosher salt; 3 drops hot red pepper sauce; Freshly ground pepper to taste; 2 tablespoons unsalted butter, optional

14 ingredients

8 steps

Ingredients

1 pound baking potatoes, peeled and cut in 1/3-inch dice
1 medium red bell pepper, cored, de-ribbed and cut in 1/4-inch dice
1 medium green bell pepper, cored, de-ribbed and cut in 1/4-inch dice
1 small onion, chopped
1 cup water
4 ears corn, kernels removed from cob (2 cups), cooked
4 scallions, white and green parts, trimmed and thinly sliced
2 stalks celery, peeled and thinly sliced
1 1/2 cups milk
1/2 cup heavy cream
1 tablespoon kosher salt
3 drops hot red pepper sauce
Freshly ground pepper to taste
2 tablespoons unsalted butter, optional

Directions

1

Place potatoes, peppers, onion and water in a 5-quart casserole dish with a tightly fitting lid.
2

Cook, covered, at 100 percent power in a high-power oven for 12 minutes.
3

Stir in corn, scallions, celery, milk and cream.
4

Cook, covered, for 9 minutes.
5

Remove from oven.
6

Stir in salt, pepper sauce and black pepper.
7

Cool slightly before serving.
8

Stir in butter if desired.