Ingredients

1 pound red bliss potatoes, diced to 1/2-inch
1 medium onion, diced to 1/4 inch
4 17-ounce cans corn, drained (reserve liquid)
4 medium scallions, trimmed and sliced thinly across
2 medium ribs celery, diced to 1/4-inch
1/2 cup heavy cream
2 teaspoons kosher salt
Freshly ground black pepper to taste

In a large saucepan, bring the potatoes, onion and reserved corn liquid to a boil. Cover, lower the heat and simmer for 10 minutes. Stir in the corn, scallions, celery and cream. Return to just under a boil. Lower the heat and simmer for 10 minutes, stirring frequently to avoid scorching. Season with the salt, pepper and hot red pepper sauce.

Directions

Note: For a thicker soup, dilute one tablespoon of flour with two tablespoons of cold water. Stir into boiling liquid until desired thickness. For a real New England flair, add cooked lobster just before serving. Serve with toasted French baguette slices. Makes 8 1-cup servings.