From Soup: A Way of Life by Barbara Kafka.  Read Maxine Wolfson's review of this cookbook.
 
Corn Chowder

This makes a beautiful bowl—red, green, yellow, and white—of late summer’s best.

  • 1 pound (450 g) mashing potatoes, peeled and cut into 1/2-inch (1-cm) dice
  • 1 medium onion, cut into 1/4-inch (.5-cm) dice
  • 1 large green bell pepper, cored, seeded, deribbed, and cut into 1/4-inch dice
  • 1 large red bell pepper, cored, seeded, deribbed, and cut into 1/4-inch dice
  • Kernels from 4 ears of corn
  • 4 medium scallions, trimmed and thinly sliced across
  • 2 medium ribs celery, peeled and cut into ¼-inch (.5-cm) dice
  • 1-1/2  cups (375 ml) milk
  • 1/2 cup heavy cream
  • 2 teaspoons kosher salt
  • Freshly ground black pepper, to taste
  • Hot red pepper sauce, to taste

  • In a medium saucepan, bring the potatoes, onion, peppers, and 1 cup (250 ml) water to a boil.   Cover, lower the heat, and simmer for 10 minutes.

    Stir in the corn, scallions, celery, milk, and cream.  Return to just under a boil.  Lower the heat and simmer for 10 minutes, stirring frequently to avoid scorching.  Season with salt, pepper, and hot red pepper sauce..

    Makes about 8 cups (2 L); 8 first-course servings