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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

SUMMER CORN CHOWDER Recipe

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This recipe for SUMMER CORN CHOWDER is from TIME TO EAT!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Tbsp. unsalted butter
½ c. red bell pepper
½ c. green bell pepper
4 minced garlic cloves
1 med. white onion, chopped
1 med. jalapeno pepper
¼ c flour
5 c. low-sodium vegetable stock
1½ c. heavy cream

4 c. fresh sweet corn kernels
1 russet potato, diced
2 tsp. salt
¾ tsp. smoked paprika
½ tsp. cracked black pepper
¼ tsp. ground cayenne pepper
2 plum tomatoes, diced
1 Tbsp. fresh lime juice
1 Tbsp. white wine vinegar
3 Tbsp. chopped fresh cilantro
Directions:
Directions:
Melt butter in a large, heavy-bottomed pot over medium heat. Remove seeds from jalapeno and bell peppers and finely chop. Add red bell pepper, green bell pepper, garlic, onion, and jalapeno to pot; sauté for about 4 minutes. Add flour and stir continuously for 1 minute or until a thick paste forms. Stir in vegetable stock, heavy cream, corn kernels, Russet potato, salt, smoked paprika, black pepper, and cayenne pepper. Bring the mixture to a gentle simmer; cover and cook for 20 minutes or until potatoes have softened and mixture has thickened. Stir in tomatoes, lime juice, white wine vinegar, and cilantro; simmer for 5 minutes. Serve immediately. Serves 6.

 

 

 

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