Chef Pat’s Vegetarian Corn Chowder
- 1 T. The Olive Tap’s 100% Extra Virgin Olive Oil (your favorite)
- 1/4 C. carrots, diced
- 1/2 gallon of milk
- 2 lbs. Russet potatoes, peeled & diced
- 6 ears of fresh corn, kernels cut from cobs
- 1/2 C. onion, diced
- 1/4 C. celery, diced
- 1 can of creamed corn
- 1/2 C. heavy cream
- 1 red pepper, julienned
Heat oil in a stockpot.
Sauté onions, carrots, and celery until soft and highly colored. Add milk, creamed corn, and potatoes. Simmer for 30 to 45 minutes, or until potatoes are fork-tender.
Puree when all vegetables are completely soft.
Season with salt and pepper to taste.
Sauté corn kernels and peppers until caramelized.
Garnish the soup with corn and red pepper.
Courtesy of Chef Pat McCoy and Fuller’s Second Floor