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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Native American · Side

Corn and Kelp Chowder

This is a recipe for a corn and kelp chowder.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 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

Method

  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.