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Corn Chowder with English Peas

Photo: Sara Gray; Styling: Sheri Harrison
Yield Makes 4 servings

Ingredients

  • 1 pound red potatoes, peeled and cut into 1/2-inch dice
  • 8 ears fresh corn, shucked
  • 1 quart whipping cream
  • 1 shallot, minced
  • 1 tablespoon butter
  • 1/2 cup fresh English peas
  • 2 tablespoons sugar
  • 2 bacon slices, cooked and chopped
  • 1/4 cup loosely packed fresh basil, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Garnish: chopped fresh parsley

How to Make It

  1. Bring potatoes and water to cover to a boil; cook 8 to 10 minutes or until tender. Drain and set aside.

  2. Cut off corn kernels, reserving 4 cobs, and set aside. Place cream in a stockpot over medium-high heat. Add reserved corn cobs, and simmer 40 minutes or until reduced to 2 1/2 cups. Discard corn cobs, and pour liquid through a fine wire-mesh strainer into a bowl, discarding solids.

  3. Sauté shallot in butter 2 minutes or until translucent. Add corn kernels, peas, and sugar; sauté 6 minutes. Add strained cream and reserved cooked potatoes. Stir in bacon and basil, and cook until thoroughly heated. Season with salt and pepper. Garnish, if desired.