This time of year is made for delicious comfort food and soups, chowders, and stews are comfort in a bowl. This month we are excited to share the Corn Chowder recipe from one of our favorite cookbooks, Feed Your Mind. Bay Magazine has created a cookbook is not only beautiful and packed with delicious recipes, but it is local as well. This cookbook draws inspiration from our state’s very own Long Beach Island (LBI to the natives) highlighting locally-sourced seafood, farm-fresh produce and regional ingredients.
- 2 T. butter
- 4 scallions, chopped plus 2 T. reserved for garnish
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 celery ribs, chopped
- 1 lb. white potatoes, peeled and cut into 1/2-inch pieces
- 4 cups fresh corn kernels (from 8 corn ears)
- 1 quart chicken broth
- 2 cups whole milk
- 1/4 tsp. salt
- 1/2 tsp. pepper
In a large and heavy saucepan, melt butter over medium-low heat.
Add scallions, bell peppers, and celery stirring until hte vegetables start to soften, around 8-10 minutes. Add in the potatoes, two cups of the corn, broth, salt and pepper. Bring to boil. Reduce heat and simmer, stirring occassionally, for 15 minutes.
In a blender, puree the remaining two cups corn with milk and add into the soup. Simmer until the soup thickens slightly, 7-10 minutes.
Ladle chowder into bowls or cups and top with chopped scallions and enjoy!
This Corn Chowder is simple yet delicious, making it a perfect recipe for week night dinners. The Feed Your Mind cookbook offers recipes for unique appetizers, side dishes, main courses, desserts, and cocktails, making it a great addition to the kitchen.
We stock the cookbook in our Red Bank shop or click the button below to order your copy!