The fall crop of russet potatoes from Malin, Oregon are now available at Kruse Farms. For this chowder, I combined diced potatoes with corn kernels cut from some leftover corn-on-the-cob (picked at Norm Lehne's the other day) and the last of the ripe tomatoes and bell pepper from my garden.
Rosemary's Potato-Corn Chowder
2 tablespoons butter
1 medium onion, very finely minced (I used half of a very large Walla Walla)
1 medium green bell pepper, seeded and very finely minced
1 stalk celery, very finely minced
4-5 medium russet potatoes, peeled and diced (about 5 cups)
1 cup chicken broth
3/4 teaspoon salt
2 cups fresh tomatoes, peeled* and diced (or 1 pint home-canned tomatoes or 1 14.5 oz. can petite-diced tomatoes)
1 cup corn kernels (cut from 2 ears) or 1 cup frozen corn**
2 cups whole milk
1/2 cup cream or half-n-half
freshly ground pepper to taste
In a large, heavy-bottomed sou pot, cook the onion, pepper and celery in the butter until onion is transparent. Add the potatoes, broth and salt. Bring to a boil, cover, reduce heat and simmer until potatoes are tender, about 10 - 15 minutes. Do not add the tomatoes until the potatoes are tender!
Stir in the tomatoes (with the juice if using canned) and corn; cook gently until corn is tender. Stir in the milk and cream.; heat through, but do not boil. Add additional salt and pepper to taste. Serve in warm bowls. Makes 5 to 6 servings.
This chowder goes especially well with cornbread or Whole Wheat Pumpkin Muffins.
*to peel fresh tomatoes: dip in boiling water for 30 seconds, then place in a bowl of cold water. Slip the skins off under cold, running water.
**if using leftover, cooked corn you will want to add it with the milk and cream just to heat it through.