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Corn and Red Pepper Chowder

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Eclecticisms: Corn and Red Pepper Chowder

Tuesday, September 21, 2010

Corn and Red Pepper Chowder

Remember when I said I wanted to give Jeanne Lemlin a hug? Here's another reason why that woman deserves some huggin'. This chowder is filling, healthy, and delicious. Finding that combo isn't always easy, but with this recipe, you have it all. Taste, tummy, and soul, you will be satisfied to the max. It tastes best after a day or two, but is still amazing right out of the pot.

Serves 4 as a main dish, at least 8 as an appetizer or side

2 Tbs unsalted butter
1 Tbs olive oil
2 med onions, finely diced (we used white onions)
2 garlic cloves, minced
4 cups vegetable stock
2 large potatoes (ORGANIC! If you chose to buy anything organic, start with potatoes!)
2 medium red bell peppers, finely diced
1 celery rib, very finely sliced
1 bay leaf
2 Tbs finely chopped fresh basil (or 1/2 tsp dried)
3/4 tsp salt
1 Tbs sugar
Freshly ground pepper to taste
4 Cps frosen or fresh corn kernels
6 scallions, very thinly sliced
1/2 Cp milk
1/2 Cp heavy cream

Most of the time you spend on this recipe will be washing and chopping up your fresh produce. Start by heating the butter and oil over medium heat in a large stock pot. Add the onions and garlic, sauteeing until the onions are tender, about 10 minutes. Do not brown.

Stir in the stock and bring to a boil. Now add your potatoes, red peppers, celery, bay leaf, basil, salt, sugar, and pepper. Bring to a boil again. Once boiling, lower the heat and bring to a simmer, covering your pot. You want the potatoes to cook until tender, or about 15 minutes. The timing will depend on how small your cut your potato pieces.

*Because soil will hold pesticides for many years, it is important to use organic potatoes whenever possible, as they are a root vegetable and much more likely to absorb these chemicals. From my experience, organic potatoes are the only organic food I can identify immediately, both by smell and taste. The extra few cents or dollar is well worth it. On a happier note, potatoes are jam packed with vitamins B6 and C.

Once the potatoes are cooked, stir in the corn and scallions. Cook 2 more minutes if the corn is frozen, and at least 8 if fresh. Remove the bay leaf. (Make sure to do this before the next step!)

Remove 3 Cps of the soup and puree in a food processor or blender. Return to the pot and stir in the milk and cream.

Heat a few minutes until ready to serve. Allow to cool completely before storing.


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