This corn chowder is actually really really tasty. I developed it myself and after a few attempts, I have tweaked it so it's just perfect. P.S. the pinch of cayenne pepper is absolutely essential, it won't make it spicy!
Corn Potato Chowder
Makes 4-6 servings
Ingredients:
- 2 tablespoons butter
- 1 onion, minced
- 1 stalk celery, minced
- 1 teaspoon minced garlic
- 1 teaspoon salt
- pinch cayenne pepper
- 4 cups water (or chicken stock)
- 3 small red potatoes, cut into 3/4-inch dice
- 3 cups frozen sweet corn kernels
- 1/2 cup whole milk
- 1/4 cup heavy cream
- freshly ground black pepper
In a stockpot or Dutch oven, melt butter over medium heat. Add onion, celery, garlic, and salt. Cook, stirring occasionally, for about 5 minutes or until the onion and celery begin to soften.
Add potatoes then water to pot. Bring to a boil, then reduce heat to low. Partially cover and simmer gently for about 15 minutes or until potatoes are completely soft. Add corn and simmer for 5 minutes. Stir in milk and cream and heat very gently for 1 minute more. Add the pinch of cayenne pepper.
Puree with stick blender to your desired thickness. You can add a tablespoon of corn starch if you like.
Season with pepper and cayenne, ladle into bowls, serve with crusty bread.
