Recipe: The Ivy Corn Chowder (copycat recipe)

THE IVY CORN CHOWDER
(copycat recipe)

4 medium ears fresh white corn
2/3 cup finely chopped red bell pepper
1/3 cup finely minced green onions
1/4 cup finely chopped canned green chilies
2 tablespoons minced fresh tarragon
2 cups low-fat OR nonfat milk
2 cups half-and-half OR heavy whipping cream
1/2 teaspoon seasoned salt OR more to taste
Dash white OR black pepper
Tabasco sauce to taste

Cut corn from cob; you should have about 2 cups (you can substitute equivalent amount frozen, thawed corn).

In large saucepan, combine corn, red pepper, green onions, chilies and tarragon. Add milk and half-and-half. Heat to boiling over high heat. Reduce to medium heat and simmer until vegetables are tender (5 to 8 minutes). Add salt, pepper and Tabasco sauce to taste.Serve immediately.

NOTE: To thicken soup slightly, melt 2 tablespoons butter in small saucepan; add 2 tablespoons flour, stirring over medium heat until blended and cooked 1 minute. Stir some of hot soup liquid into flour mixture until smooth, then return to saucepan with soup, mix in well and cook, stirring constantly.

Makes 4 servings