Corn Chowder

Corn, fresh from summer's harvest and perhaps frozen for later use, lends a natural sweetness to the chowder. Perfect during winter seaason for combating the chill that lingers in the air.

A side of crusty bread, complements the chowder perfectly.

Corn Chowder Recipe

Ingredients

• 5 cups fresh corn

• 1 bay leaf

• 1 quart of chicken broth or vegetable stock

• 2 teaspoons salt

• 2 cups milk

• 3 tablespoons butter

• 5 scallions, white bulbs & green tops chopped and saved separately

• 2 ribs celery, chopped

• 1/4 teaspoon fresh-ground black pepper

• Pinch of saffron flowers for garnish (optional)

Directions

Step 1

In a large saucepan, melt the butter. Add the celery and the white bulbs of the scallions, and cook, stirring occasionally, until softened, about 7-10 minutes. Add 3 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.

Step 2

In a blender or food processor, puree the remaining 2 cups corn with the milk. Stir into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf and stir in the scallion greens. Serve and enjoy!