New Corn Chowder, Southern Style

* Exported from MasterCook *

NEW CORN CHOWDER, SOUTHERN STYLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Sprigs parsley
1 Leek
1/2 Carrot -- cut lengthwise
1 Stalk celery -- chopped
1/4 Bay leaf
1 pn Sage
1 pn Thyme
2 Thick slices bacon, diced
1 c New corn pulp
1/2 c Onion -- chopped fine
1/2 c Celery -- chopped fine
4 c Chicken broth
3/4 c Raw potatoes -- diced
1 1/2 c Tomatoes -- peeled & chopped
1 pn Cayenne pepper
1/2 c Heavy cream
1 t Cornstarch

"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. Martin's Press of New York - 1993. ISBN
0-312-08768-3

Shared by Robert Rostrup



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