mise en place<\/p><\/div>\n

Fresh or Frozen Corn<\/strong><\/p>\n

Fresh or frozen corn can be used in making this delicious chowder.<\/p>\n

When working with fresh corn, place the bottom of the corn on a cutting board and securely hold the pointed end upright. With a chef’s knife, carefully cut downwards on the ears of corn, removing the kernels. About 6 medium ears of corn will yield 3 cups of kernels.<\/p>\n

Making the Chowder<\/strong><\/p>\n

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• Saut\u00e9 onions and celery for 5 minutes.<\/li>\n
• Add corn and vegetable broth; simmer for 15 minutes. Transfer in batches to a blender and puree until smooth. We prefer a high speed blender over a food processor or an immersion blender as a blender does a better job of pureeing the corn kernels.<\/li>\n
• Return puree to the saucepan.<\/li>\n<\/ul>\n

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  • Add diced potatoes, rosemary, thyme, salt, pepper, additional corn and broth. Cook for 10 minutes, stirring occasionally. Add chopped red bell peppers and cook another 5 minutes.<\/li>\n
  • Portion into bowls and garnish with chives or parsley, if desired.<\/li>\n<\/ul>\n

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