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New corn chowder, southern style
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| Artist: |
_ |
| Categories: |
Cereals, Corn, Soups & Stews, Southern, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 4
| | Sprigs parsley | | 1
| | Leek | | 1/2
| | Carrot, cut lengthwise | | 1
| | Stalk celery, chopped | | 1/4
| | Bay leaf | | 1
| pinch | Sage | | 1
| pinch | Thyme | | 2
| | Thick slices bacon, diced | | 1
| cup | New corn pulp | | 1/2
| cup | Onion, chopped fine | | 1/2
| cup | Celery, chopped fine | | 4
| cup | Chicken broth | | 3/4
| cup | Raw potatoes, diced | | 1 1/2
| cup | Tomatoes, peeled & chopped | | 1
| pinch | Cayenne pepper | | 1/2
| cup | Heavy cream | | 1
| tsp | Cornstarch |
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Procedures:
| 1 | "the key to this delicious soup is to gently scrape the kernels off the corn cob with a table fork so the skins remain on the cob, leaving you with only the fresh pulp." use a 12" square of cheesecloth to make a bouquet garni of the first 7 ingredients and set aside. | | 2 | In a large saucepan over medium heat, first soften the bacon, then add the corn, onions, and celery and saute until tender, about 5 minutes. | | 3 | Add the chicken broth, potatoes, tomatoes, and the bouquet garni. | | 4 | Bring to a boil, reduce heat and slow boil for 1 hour. | | 5 | Remove the bouquet garni. | | 6 | Add the cayenne pepper. | | 7 | Meanwhile, using your fingers, dissolve the cornstarch in heavy cream at room temperature. | | 8 | Add cornstarch/cream mixture to soup and stir until heated through. | | 9 | This recipe comes from the a. | | 10 | T. & s. | | 11 | F. | | 12 | Rr |
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