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-> [Cereals, Corn, Soups & Stews, Vegetables] -> [Forefathers corn chowder Recipe] |
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Forefathers corn chowder
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| Artist: |
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| Categories: |
Cereals, Corn, Soups & Stews, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Butter | | | Corn, fresh, ears | | 1/2
| cup | Onion, minced | | 1/4
| cup | Celery, minced | | 1/4
| tsp | Pepper | | 3
| cup | Chicken broth | | 1/2
| tsp | Sugar | | 1 1/4
| tsp | Salt | | 1 1/2
| cup | Potato, diced | | 2 3/4
| cup | Half-and-half | | 1
| | Egg, yolk | | 3/4
| cup | Cream, heavy | | 1/4
| tsp | Thyme | | | Parsley, minced |
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Procedures:
| 1 | Melt ?c butter in a heavy 3 quart saucepan. | | 2 | With a sharp knife, score each row of kernels down the middle and then scrape off the cob into the pan; add minced onion, celery and ?t pepper, cooking until onions are translucent (about 5 minutes). | | 3 | Boil cobs for 15 minutes in chicken broth with ?t sugar and ?t of the salt. | | 4 | Strain. | | 5 | Add potatoes and cover; bring to a boil and simmer 15 minutes. | | 6 | Add half-and-half and corn mixture. | | 7 | Beat egg yolk and heavy cream; whisk in ?c of hot soup, before adding it to the rest of the soup. | | 8 | Reheat, but do not reboil; season with ?t salt (or to taste) and ?t thyme. | | 9 | Forefather"s day, on december 21, commemorates the first landing of the pilgrims at plymouth, mass., in 1620; and this recipe is remini- scent of many corn dishes they must"ve prepared. | | 10 | Serve garnished with minced parsley, and complete the occasion by baking apple pie or cranberry tart for a traditional dessert. |
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