Corn Chowder

Ingredients

• 1 pound baking potatoes, peeled and cut in 1/3-inch dice
• 1 medium red bell pepper, cored, de-ribbed and cut in 1/4-inch dice
• 1 medium green bell pepper, cored, de-ribbed and cut in 1/4-inch dice
• 1 small onion, chopped
• 1 cup water
• 4 ears corn, kernels removed from cob (2 cups), cooked
• 4 scallions, white and green parts, trimmed and thinly sliced
• 2 stalks celery, peeled and thinly sliced
• 1 ½ cups milk
• ½ cup heavy cream
• 1 tablespoon kosher salt
• 3 drops hot red pepper sauce
• Freshly ground pepper to taste
• 2 tablespoons unsalted butter, optional

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    464 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 11 grams protein; 43 milligrams cholesterol; 1218 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings (7 cups)

Preparation

1. Place potatoes, peppers, onion and water in a 5-quart casserole dish with a tightly fitting lid. Cook, covered, at 100 percent power in a high-power oven for 12 minutes.
2. Stir in corn, scallions, celery, milk and cream. Cook, covered, for 9 minutes.
3. Remove from oven. Stir in salt, pepper sauce and black pepper. Cool slightly before serving. Stir in butter if desired.

32 minutes