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Corn and Kelp Chowder
This is a recipe for a corn and kelp chowder.
Ingredients
Servings
- corn kernels, kernels removed from the cob1 quart
- dried sea kelp or laver, dried; or laver1/2 cup
- milk or cream, or cream2 cup
- water2 cup
- green or red bell pepper, green or red bell pepper; chopped1
- butter1 tbsp
- salt, to taste
- pepper, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Melt butter in a pan, add the kelp, and sauté until it begins to dissolve in the butter.
Add the remaining ingredients, turn down to low heat, and cover.
Simmer for 30–40 minutes until soft.
Remove cover and cook on low heat until water most of the liquid is evaporated.