Fall feast - corn chowder

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
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@...

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