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CORN CHOWDER 73 Recipe

Ingredients
  • 1 pound baking potatoes, peeled and cut inch 1/4 inch dice
  • 1 red bell pepper, cored, deribbed and cut inch 1/4 inch dice (medium)
  • 1 green bell pepper, cored, deribbed and cut inch 1/4 inch dice (medium)
  • 1 onion, chopped (small)
  • 1 cup water
  • 4 ears corn kernels removed from cob (2 cup cooked
  • 4 scallions, white and green parts, trimmed and thinly sliced
  • 2 stalks celery, peeled and thinly sliced
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 tablespoon kosher salt
  • 3 drops hot red pepper sauce
  • Freshly ground pepper to taste
  • 2 tablespoons unsalted butter, optional
Directions
Place potatoes, peppers, onion and water in a 5-qt. casserole dish with a tightly fitting lid. Cook, covered, at 100% power in a high-power oven for 12 minutes. Stir in corn, scallions, celery, milk and cream. Cook, covered, for 9 minutes. Remove from oven. Stir in salt, pepper sauce and black pepper. Cool slightly before serving. Stir in butter if desired.
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