Corn Chowder
A recipe for delicious corn chowder. Serve this tasty soup as an appetizer or make a meal of it.
1 potato, peeled and diced
2 1/2 cups water
1 tablespoon butter
1 1/2 cups minced onion
1/2 teaspoon dried thyme
Salt and white pepper to taste
1 stalk celery, finely minced
1 red bell pepper, finely minced
5 cups sweet corn
3 tablespoons fresh basil, minced
1 cup milk
Place the potatoes and water in a small saucepan. Bring to a boil, reduce heat and simmer. Cover and cook until the potatoes are tender. Set aside.
Melt the butter in a Dutch oven. Add the onion, thyme, and salt, and cook over a moderate heat, stirring continuously. After about 5 minutes, add the celery. Cook for another 5 minutes and then add the cooked potatoes with all their liquid, the red bell pepper, the corn, and white pepper to taste. Stir well, cover, and reduce heat. Cook for a further 5 minutes.
Using a blender purée about half the solids in some of the soup's own liquid. Return this to the Dutch oven and let it rest until serving time.
Stir in the basil and milk about 10 minutes before you serve.
After adding the basil and milk just warm the soup gently so that it is hot enough to eat and yet does not cook further.