July 22nd, 2010
|11:22 am - corn chowder for babycatcher33|
1 onion or whatever needs to be used up
a couple stalks of celery
1/2-1 red bell pepper
Peel the onion, wash the celery and carrots, seed the bell pepper, and chop it all up. Heat the Dutch oven, add olive oil and swirl it around, add the veggies and saute till the onion is soft. Add:
6-8 cups of water or chicken or vegetable broth
leftover cooked or fresh raw corn, cut off the cob, 1 ear per person or whatever needs to be used up
1 bay leaf
Old Bay seasoning
salt if you need it (Old Bay is salty, too)
black pepper (which I never measure, I just use the pepper grinder)
1/2 teaspoon sugar if your corn isn't very sweet
Bring to a boil and add potatoes, scrubbed or peeled and chopped, then lower the heat and let the soup simmer for about 20 minutes, or until the potatoes are soft. I used 1 lb. small red potatoes, quartered; in the past I've used a couple of big russet potatoes, peeled and diced. Once the potatoes are soft, add heavy cream to taste, and taste and adjust the seasoning.
oooo... i bought a bunch of corn at the farmer's market on Tuesday, I think I'll give this a try!
|Date:||July 23rd, 2010 02:10 am (UTC)|| |
mmm! I love corn chowder.
I also make a tuna corn chowder which I originally thought sounded like a very bad idea but is actually delicious. Same basic idea as your recipe but you add in tuna.