Yield: 6 Servings
Measure | Ingredient |
---|---|
1 teaspoon | Vegetable oil |
3 slices | Bacon, chopped |
1 small | Onion, 1/2-inch dice |
1 cup | New potatoes, 1/2-in dice |
½ cup | Celery, 1/2-inch dice |
½ cup | Green pepper, 1/2-in dice |
2 cups | Chicken stock |
1 cup | Milk |
1 tablespoon | Fresh thyme, chopped, or |
1/2 ts dried thyme | |
2 cups | Corn |
¼ cup | Whipping ream |
2 tablespoons | 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] [-=PAM=-] PA_Meadows@...