Side Pannel
Fall Feast - Corn Chowder
Fall Feast - Corn Chowder
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Vegetables
Ingredients List
- 1 ts Vegetable oil
- 3 sl Bacon, chopped
- 1 sm Onion, 1/2-inch dice
- 1 c New potatoes, 1/2-in dice
- 1/2 c Celery, 1/2-inch dice
- 1/2 c Green pepper, 1/2-in dice
- 2 c Chicken stock
- 1 c Milk
- 1 tb Fresh thyme, chopped, or
- 1/2 ts dried thyme
- 2 c Corn
- 1/4 c Whipping ream
- 2 tb Fresh parsley, chopped
- Salt
- Pepper
- Hot pepper sauce
Directions
On medium heat, heat oil in pot and add bacon. When bacon has released its
fat, add onion and potatoes and saut for 2 minutes.
Add celery and green pepper and saut another minute.
Add stock and bring to boil. Add milk, thyme and simmer together for 10
minutes or until vegetables are crisp-tender.
If using ear of corn: with a knife, slice corn kernels into bowl and
reserve together with can corn liquid. Add corn to soup pot, together with
whipping cream, and simmer for 5 minutes more or until corn is tender.
Stir in parsley. Season well with salt, pepper and hot pepper sauce [to
taste].
Serve with semi-dry Riesling wine.
Fall Feast menu: Fall Feast - Corn Chowder [above] Fall Feast - Pork
Tenderloin with Fall Vegetables Fall Feast - Homestyle Potatoes Fall Feast
~ Pavlova [should be made ahead]
fat, add onion and potatoes and saut for 2 minutes.
Add celery and green pepper and saut another minute.
Add stock and bring to boil. Add milk, thyme and simmer together for 10
minutes or until vegetables are crisp-tender.
If using ear of corn: with a knife, slice corn kernels into bowl and
reserve together with can corn liquid. Add corn to soup pot, together with
whipping cream, and simmer for 5 minutes more or until corn is tender.
Stir in parsley. Season well with salt, pepper and hot pepper sauce [to
taste].
Serve with semi-dry Riesling wine.
Fall Feast menu: Fall Feast - Corn Chowder [above] Fall Feast - Pork
Tenderloin with Fall Vegetables Fall Feast - Homestyle Potatoes Fall Feast
~ Pavlova [should be made ahead]
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