New corn chowder~ southern style
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Sprigs parsley | |
| 1 | Leek | |
| ½ | Carrot; cut lengthwise | |
| 1 | Stalk celery; chopped | |
| ¼ | Bay leaf | |
| 1 | pinch | Sage |
| 1 | pinch | Thyme |
| 2 | Thick slices bacon, diced | |
| 1 | cup | New corn pulp |
| ½ | cup | Onion; chopped fine |
| ½ | cup | Celery; chopped fine |
| 4 | cups | Chicken broth |
| ¾ | cup | Raw potatoes; diced |
| 1½ | cup | Tomatoes; peeled & chopped |
| 1 | pinch | Cayenne pepper |
| ½ | cup | Heavy cream |
| 1 | teaspoon | 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. Martin's Press of New York - 1993. ISBN 0-312-08768-3 Shared by Robert Rostrup