Friday, August 21, 2009

Fresh Corn Chowder

This recipe was created by Mollie Katzen and is included in her cookbook, The Enchanted Broccoli Forest. It is incredibly delicious as-is, the only alteration I made was increasing the amount of celery as it gives the soup a fresh, crisp flavor. Everyone loves this chowder. Even Pablo the dog (posing here with the final product) can't resist the delicious scent that fills our house whenever I make this soup!

1 medium potato, peeled and diced small (about 2 cups diced)
2 1/2 cups water
1 tablespoon butter
1 1/2 cups minced onion
1/2 teaspoon dried thyme
1 1/2 teaspoons salt
2 medium stalks celery, finely minced
1 small red bell pepper, finely minced
5 cups (approximately 4 to 5 cobs' worth) fresh white corn
White pepper to taste
3 tablespoons minced fresh basil
1 cup skim milk, at room temperature

  1. Combine the potatoes and water in a small pot. Bring to a boil, lower to a simmer, cover, and cook until potatoes are tender. Set aside.
  2. Melt the butter in a large soup pot. Add the onion, thyme, and salt, and cook over medium-low heat, stirring. After about 5 minutes, add celery. Five minutes later add the cooked potatoes with all their liquid, the red bell pepper, the corn, and a few shakes of white pepper. Stir well, cover, and reduce heat. Cook quietly for about 5 minutes longer.
  3. Using a food processor, purée about half the solids in some of the soup's own liquid. Return this to the soup pot, and let it rest until serving time.
  4. Stir in the basil and milk about 10 minutes before serving time. Heat the soup to serving temperature. Serve immediately.

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