Corn Chowder

This makes a beautiful bowl—red, green, yellow, and white—of late summer’s best.

1 pound (450 g) mashing potatoes, peeled and cut into 1/2-inch (1-cm) dice

1 medium onion, cut into 1/4-inch (.5-cm) dice

1 large green bell pepper, cored, seeded, deribbed, and cut into 1/4-inch dice

1 large red bell pepper, cored, seeded, deribbed, and cut into 1/4-inch dice

Kernels from 4 ears of corn

4 medium scallions, trimmed and thinly sliced across

2 medium ribs celery, peeled and cut into ¼-inch (.5-cm) dice

1-1/2  cups (375 ml) milk

1/2 cup heavy cream

2 teaspoons kosher salt

Freshly ground black pepper, to taste

Hot red pepper sauce, to taste

In a medium saucepan, bring the potatoes, onion, peppers, and 1 cup (250 ml) water to a boil.   Cover, lower the heat, and simmer for 10 minutes.

Stir in the corn, scallions, celery, milk, and cream.  Return to just under a boil.  Lower the heat and simmer for 10 minutes, stirring frequently to avoid scorching.  Season with salt, pepper, and hot red pepper sauce..

Makes about 8 cups (2 L); 8 first-course servings