Corn Chowder             

 

Islander cooking, though rife with spices and herbs, has a ’gentler’ side to it. Jerk

chicken and pork being the height of the hot cooking, leave a lot of latitude for the

‘gentle side’. Here is the gentle side of all the cooking. This chowder is rich, tasty

and can be spice-adjusted to suit anyone’s tastes by just leaving the hot sauce on

the table when serving.

 

2 Tb butter                                                                       

1 large onion, chopped

1 green bell pepper, chopped                                         

1 red bell pepper, chopped

2 carrots, chopped coarsely                                            

1 lb frozen corn kernels

1½ c potato, diced fine                                                    

2 ts salt

¼ ts ground black pepper                                                

¼ ts ground cayenne pepper

3 c water                                                                          

2 c milk

1 c half-and-half                                                              

½ c shredded Cheddar cheese

Hot sauce to taste

 

 1. In a large saucepan, melt butter over medium high heat.

2. Cook onion, red and green bell peppers, and carrots until tender.

3. Stir in corn, potatoes, salt, ground peppers, and 3 cups water.

4. Bring to boil. Reduce heat. Cover, and simmer for 10 minutes.

5. Stir in milk and half and half. Warm only. Do not boil.

6. Serve sprinkled with grated cheese.

​

 

 Note: You may garnish with chopped cilantro and diced crispy bacon.