Home-made Corn Chowder for a Chilly Winter Night

This recipe was made by the children at St. Gregory's Before and After School Program as part of "Harvesting". It is simple and quick to make and very delicious.


Corn-Chowder Recipe

Ingredients:
2 lb. WHITE POTATOES, medium diced
1 BAY LEAF
3/4 lbs. SHALLOTS, diced (we used sweet onion)
3 tbsp. BUTTER
1 GREEN PEPPER, finely chopped
2 tsp. CUMIN
4 CELERY RIBS, finely diced
3 tbsp. FLOUR
1/2 tsp. SAGE
1/2 tsp. WHITE PEPPER (or black pepper)
2 cups MILK
1 lb. FROZEN CORN

Directions:
Boil potatoes until just tender in a litre of water with bay leaf.
Saute shallots (or onions), green pepper, celery and cumin in butter until shallots are tender.
Add sage, pepper and flour to the shallot mixture with some of the potato water and stir to make a paste.
Add this mixture to the potatoes. Bring to a boil. Lower the heat.
Add milk and corn. Heat thoroughly.

Enjoy!!