Corn and Kelp Chowder

Name: Corn and Kelp Chowder
Cuisine: Unknown
Ingredients: corn kernels, kernels removed from the cob 1 quart; dried sea kelp or laver, dried; or laver 1/2 cup; milk or cream, or cream 2 cup; water 2 cup; green or red bell pepper, green or red bell pepper; chopped 1; butter 1 tbsp; salt, to taste; pepper, to taste

This is a recipe for a corn and kelp chowder.

Original source ↗

Ingredients

ScaleNo serving count in the source — scale by factor

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

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.

Ingredients in this dish

Bell pepper
Sweetcorn
Milk
Butter