Corn Chowder with English Peas

Name: Corn Chowder with English Peas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 Tbsp butter; 2 bacon slices, cooked and chopped; 8 ears fresh corn, shucked; 59 milliliters loosely packed fresh basil, chopped; 4 servings Garnish: chopped fresh parsley; 118 milliliters fresh English peas; 454 grams red potatoes, peeled and cut into 1/2-inch dice; 0 teaspoons salt; 1 shallot, minced; 2 Tbsps sugar; 946 milliliters whipping cream

Corn Chowder with English Peas is a gluten free main course. One portion of this dish contains approximately 16g of protein, 97g of fat, and a total of 1166 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have peas, pepper, potatoes, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Bring potatoes and water to cover to a boil; cook 8 to 10 minutes or until tender.

Ingredients you will need

Potato

Water

Drain and set aside.

Cut off corn kernels, reserving 4 cobs, and set aside.

Ingredients you will need

Corn Kernels

Place cream in a stockpot over medium-high heat.

Ingredients you will need

Cream

Equipment you will use

Pot

Add reserved corn cobs, and simmer 40 minutes or until reduced to 2 1/2 cups. Discard corn cobs, and pour liquid through a fine wire-mesh strainer into a bowl, discarding solids.

Ingredients you will need

Corn

Equipment you will use

Sieve