CORN CHOWDER

Corn Chowder image

Provided by Barbara Kafka

Categories dinner, lunch, soups and stews, appetizer, main course

Time 32m

Yield 6 servings (7 cups)

Number Of Ingredients 14

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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

Steps:

Place potatoes, peppers, onion and water in a 5-quart casserole dish with a tightly fitting lid. Cook, covered, at 100 percent power in a high-power oven for 12 minutes.
Stir in corn, scallions, celery, milk and cream. Cook, covered, for 9 minutes.
Remove from oven. Stir in salt, pepper sauce and black pepper. Cool slightly before serving. Stir in butter if desired.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 4 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 790 milligrams, Sugar 11 grams, TransFat 0 grams

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