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