Corn Chowder Recipe
- 2 tablespoons butter
- 4 scallions, white bulbs and green tops chopped and reserved separately
- 1 red bell pepper, chopped
- 2 ribs celery, chopped
- 1 pound boiling potatoes, peeled and cut into 1/2-inch dice
- 4 cups fresh corn kernels
- 1 bay leaf
- 1 quart canned low-sodium chicken broth or homemade stock
- 2 teaspoons salt
- 2 cups milk
- 1/4 teaspoon fresh-ground black pepper
- sour cream, for serving (optional)
- In a large saucepan, melt the butter over moderately low heat. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.
- In a blender or food processor, puree the remaining 2 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the scallion greens. Top each serving with a dollop of sour cream, if using.
