For many years, I have been a fan of cookbook author Mollie Katzen. I've had copies of her books The Enchanted Broccoli Forest and The Moosewood Cookbook in my kitchen for ages.
I've always loved her philosophy of using simple but delicious ingredients to create meals to share with family and friends.
So, this is her recipe for Fresh Corn Chowder. If you are a corn lover, I highly recommend you make this and enjoy it on a still-cold Spring evening. I served it with slices of warm, buttered sour dough bread, and it was all simply delicious.
Recipe for Fresh Corn Chowder
Ingredients:
1 medium sized potato 5 cups corn (5 cobs, or a 16 oz. bag frozen/
2 1/2 cups water defrosted)
2-3 tablespoons butter fresh black pepper to taste
1 1/2 cups chopped onion 1/4 teaspoon thyme
1 1/2 teaspoon salt 1/2 teaspoon dried basil
1 stalk celery, minced 1 cup milk at room temperature
1 small red bell pepper, minced shredded cheddar cheese for topping
Directions:
Scrub or peel the potato and cut it into small dice. Place it in a small saucepan with the water. Bring to a boil, lower heat, to a simmer, cover, and cook until tender, but not mushy. Set aside.
Meanwhile, melt the butter in a soup pot or Dutch Oven. Add the onion and salt, and cook over medium-low heat, stirring. After about 5 minutes, add celery and keep cooking. About 5 minutes later, add the cooked potatoes with all their liquid, the red bell pepper, corn, black pepper, and herbs. Stir well and cover. Reduce heat and let it cook about 5 minutes more.
Use a blender or food processor to puree about half the solids in some of the soup's own liquid. Return this to the pot, and let it rest until serving time.
Stir in the milk about 10 before serving. Heat the soup gently, don't cook it any further. Serve as soon as it's hot.
Makes 6 servings.
Enjoy!!
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