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@...