New Corn Chowder~ Southern Style Recipe
Yield: 8 ServingsRecipe by luhu.jp
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,
Directions:
"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. 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. Add the chicken broth,
potatoes, tomatoes, and the bouquet garni. Bring to a boil, reduce
heat and slow boil for 1 hour. Remove the bouquet garni. Add the
cayenne pepper. Meanwhile, using your fingers, dissolve the
cornstarch in heavy cream at room temperature. Add cornstarch/cream
mixture to soup and stir until heated through.
This recipe comes from the A. T. & S. F. RR.
FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martins
Press of New York - 1993. ISBN 0-312-08768-3
Shared by Robert Rostrup
Source from luhu.jp
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. 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. Add the chicken broth,
potatoes, tomatoes, and the bouquet garni. Bring to a boil, reduce
heat and slow boil for 1 hour. Remove the bouquet garni. Add the
cayenne pepper. Meanwhile, using your fingers, dissolve the
cornstarch in heavy cream at room temperature. Add cornstarch/cream
mixture to soup and stir until heated through.
This recipe comes from the A. T. & S. F. RR.
FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martins
Press of New York - 1993. ISBN 0-312-08768-3
Shared by Robert Rostrup
Source from luhu.jp