Corn Chowder
Category : Appetizers
Al Herman - Winedog
4 C. fresh sweet corn (about 8 ears)
2 T. diced green pepper
2 T. diced red pepper 2 T. minced scallions (white part only)
½ t. finely minced Jalapeno pepper
2½ C. chicken stock
1¼ C. ½ and ½
1¼ C. buttermilk
½ C. Gewurztraminer wine - semi-dry
1 T. fresh thyme leaves - chopped
Fresh ground black pepper to taste
Salt to taste
Cayenne pepper to taste
Blanch sweet corn in boiling water 2½ minutes, drain, cool and cut off the cob. Blanch the sweet peppers 1 minute in boiling water, drain and cool. Combine all ingredients and warm up until chowder is about to simmer, stir, off the heat. Taste and add salt and peppers to your liking. Refrigerate overnight.
Serve cold on a hot day or hot on a cold day.