Corn Chowder with English Peas

Photo: Sara Gray; Styling: Sheri Harrison
Recipe from Coastal Living

More From Coastal Living


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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Corn Chowder with English Peas Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy