Corn and Kelp Chowder

This is a recipe for a corn and kelp chowder.

Category: Native American

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

Instructions

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.

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