Options

Format:
Include:
PRINT
Photo: Sara Gray; Styling: Sheri Harrison Photo by: Photo: Sara Gray; Styling: Sheri Harrison

Corn Chowder with English Peas

Coastal Living JULY 2008

  • 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

Preparation

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

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.

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.

advertisement

Go to full version of

Corn Chowder with English Peas recipe

advertisement