Corn Chowder

Yield : 4 to 6 servings

Ingredients

• 2 tsbp butter
• 4 scallions, white bulbs and green tops chopped and reserved separately
• 1 red bell pepper, chopped
• 2 ribs celery, chopped
• 1 lb boiling potatoes (about 3), peeled and cut into 1/2-inch dice
• 4 cups fresh corn kernels (cut from 5-6 ears)
• 1 bay leaf
• 1 qt canned low-sodium chicken broth or homemade stock
• 2 tsp salt
• 2 cups The Farmer’s Cow whole milk
• ¼ tsp ground pepper
• ½ tsp nutmeg

Directions

• In a large saucepan, melt butter over moderately low heat. Add scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until vegetables start to soften, about 10 minutes.
• Stir in potatoes, 2 cups corn, bay leaf, broth, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes.
• In a blender or food processor, puree remaining 2 cups corn with milk.
• Stir puree into soup along with nutmeg and black pepper. Simmer until soup thickens slightly, 5 to 10 minutes. Remove bay leaf. Stir in scallion greens.

Date Posted: September 9, 2022

• Milk
• Eggs