Corn and Kelp Chowder
Corn and kelp chowder is a short, thick soup that pairs sweet corn with the savory, briny taste of dried seaweed. The kelp is sautéed in butter first, where it softens and breaks down, so it seasons the whole pot instead of sitting in it as strands. Milk or cream rounds out the broth, and a final uncovered simmer cooks it down to a dense, spoonable chowder.
Instructions
Melt the butter in a pan over medium heat. Add the dried kelp and stir it around until it starts to dissolve into the butter.
Add the corn, milk or cream, water, chopped bell pepper, salt and pepper. Turn the heat down to low and cover the pan.
Simmer for 30 to 40 minutes, until the corn and pepper are soft.
Take the lid off and keep cooking on low heat. Stop when most of the liquid has evaporated and the chowder is thick.
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