RECIPE OF THE WEEK

Zesty Corn Chowder

SPONSORED BY NEW JERSEY COUNCIL OF FARMER & COMMUNITIES

This lively soup is creamy, colorful and full of flavor.

Ingredients:

6 ears of corn, shucked and kernels removed

1 red pepper, deseeded and diced

2 jalepeno peppers, deseeded and finely chopped

1 onion, diced

4 cloves garlic, minced

2 red potatoes, diced

3 Tbsp olive oil

1 qt chicken stock

1 cup cream

1 bunch scallions, sliced

Salt and pepper to taste

Directions:

Saute the onions, garlic and pepper in the olive oil in a

stock pot.

Add the corn, potatoes and stock. Bring to boil and

reduce to simmer for 20 minutes.

Add the cream and scallions. Cook for 10 more minutes.

Season to taste with salt and pepper