Corn Chowder With New Potatoes, Golden Peppers, And Basil

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* Exported from MasterCook *

 

Corn Chowder With New Potatoes, Golden Peppers, And Basil

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 207

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 quart Quick Stock

(see separate recipe)

OR water

1 large leek

white part plus an inch of the green

sliced into thin rounds

6 ears corn kernels -- about 4 cups

1 pound new potatoes -- peeled

and neatly diced

2 branches green or opal basil -- 8 leaves

plucked and stems reserved

2 tablespoons butter or vegetable oil -- PLUS

2 teaspoons butter or vegetable oil

1 large onion -- finely diced

1 bay leaf

4 thyme sprigs

OR 1/4 teaspoon dried thyme

Salt and freshly milled white pepper

1 large yellow bell pepper -- diced

2 cups milk or additional stock

Finely snipped chives

 

SERVES 4 TO 6

 

This soup provides lots of good trimmings to use in quick stock -

especially the corn cobs.

 

If you're making the stock, include 2 cups chopped leek greens, the corn

cobs, potato peelings, and basil stems.

 

Melt 2 tablespoons butter in a soup pot and add the onion, leek, bay leaf,

and thyme. Cook over low heat until the onion is soft, 10 to 12 minutes,

stirring occasionally. Add the potatoes, strained stock, and 1 1/2

teaspoons salt and bring to a boil. Lower the heat and simmer, partially

covered, until the potatoes are tender, about 20 minutes. While the soup

is simmering, stew the pepper in the remaining butter and a few tablespoons

water in a small skillet until tender, about 10 minutes.

 

Press some of the potatoes against the side of the pot to break them up;

then add the corn and milk. Simmer until the soup is heated through and

the corn is tender, about 5 minutes.

 

Thinly slice the basil leaves. Add the stewed peppers to the soup and

serve with white pepper, basil, and chives sprinkled over each bowl.

 

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