Corn Chowder

2 lbs. white potatoes, medium diced
1 fresh BAY LEAF
¾ lbs. SHALLOTS, freshly diced
3 tbsp. butter
1 green pepper, finely chopped
2 tsp. cumin seeds
4 celery ribs, finely diced
3 tbsp. flour
½ tsp. fresh SAGE
½ tsp. white pepper
2 cups milk
1 lb. frozen corn
Fresh PARSLEY, finely chopped


Boil potatoes until just tender in 1 quart of water with bay leaf. Sauté shallots, peppers, celery and cumin in butter until shallots are tender. Add sage, pepper and flour to the shallot mixture with some of the potato water and stir to make a paste. Add the potatoes and the rest of the potato water and heat. Add the milk and corn. Heat thoroughly and garnish with parsley.

Serves 14.

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