4 cups (1 liter) corn kernels, cut from 8 large ears
2 medium-sized potatoes, cut into 1/2 inch (1 cm) cubes
1 small Bermuda onion, finely chopped (1 cup [1/4 liter])
2 1/2 cups (625 ml) water
2 cups (1/2 liter) chicken broth
5 tablespoons (75 ml) butter
2 cups (1/2 liter) hot milk
salt and coarsely ground pepper
1 cup (1/4 liter) heavy cream
Place the corn in a large (4 quart (4 liter) saucepan. Pour in 1 cup
(1/4 liter) of the water, and the chicken broth. Place on low heat,
bring to a boil and simmer for 15 minues. Stir occasionally.
In the meantime, boil the potatoes in the remaining 1 1/2 cups (375 ml)
of water until tender, or for about 15 minutes. Drain. Gently cook the
chopped onion in 4 tablespoons (60 ml) of the butter, without browning,
until soft (about 10 minutes). Add the onion, well-drained potatoes
and hot milk to the corn. Puree this mixture in a blender, a cup or
two (1/2 liter) at a time, running for 1 minute at low speed and another
minute at high speed. Place the puree in the top of a very large double
boiler. Season to taste with salt and pepper and a dash of cayenne.
Place the pot over boiling water and heat the soup thoroughly. When
the mixture is scalding hot, stir in the heavy cream. Place the
remaining tablespoon (15 ml) of butter in a soup tureen, pour in the
chowder and serve at once.