 |
FALL FEAST - CORN CHOWDER
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 t 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
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.
Source: Food & Drink magazine, Autumn 94, by Liquor
Control Board of Ontario, Canada. Article by Lucy
Waverman
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]
[-śM’ PA_Meadows@msn.com
- - - - - - - - - - - - - - - - - -
|
