Corn Chowder II

Recipe Ingredients

1 lb	454g / 16oz	Mashing potatoes - peeled, and
		Cut into 1/2" dice
1		Onion - cut into 1/4" dice (medium)
1		Green bell pepper - cored, seeded, (large)
		Deribbed, and cut into 1/4" dice
1		Red bell pepper - cored, seeded, (large)
		Deribbed, and cut into 1/4" dice
		Kernels from 4 ears corn
4		Scallions - trimmed, and (medium)
		Thinly sliced across
2		Celery ribs - peeled, and (medium)
		Cut into 1/4" dice
1 1/2 cups	355ml	Milk
1/2 cup	118ml	Heavy cream
2 teaspoons	10ml	Kosher salt
		Freshly-ground black pepper - to taste
		Hot red pepper sauce - to taste

Recipe Instructions

In a medium saucepan, bring the potatoes, onion, peppers, and 1 cup water to a boil. Cover, lower heat, and simmer for 10 minutes.

Stir in the corn, scallions, celery, milk, and cream. Return to just under a boil. Lower heat and simmer for 10 minutes, stirring frequently to avoid scorching. Season with the salt, pepper, and hot red pepper sauce.

This recipe yields about 8 cups; 8 first-course servings.

Source:
Cookbook Digest, Sep/Oct, 1999

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