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Corn and Kelp Chowder

Corn and Kelp Chowder — a corn recipe, 8 ingredients.

Corn

contains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 quart corn kernels (removed from the cob)
  • ½ cup dried sea kelp (or laver)
  • 2 cups milk or cream
  • 2 cups water
  • 1 green or red bell pepper, chopped
  • 1 tablespoon butter
  • Salt to taste
  • Pepper to taste
Make it lactose-friendly
  • 2 cups milk or cream → lactose-free cream or coconut cream
  • 1 tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Melt butter in a pan, add the kelp, and sauté until it begins to dissolve in the butter.
  2. Add the remaining ingredients, turn down to low heat, and cover.
  3. Simmer for 30–40 minutes until soft.
  4. Remove cover and cook on low heat until water most of the liquid is evaporated.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0