New corn chowder~ southern style
Yield: 8 Servings
Ingredients:
- 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 ts Cornstarch
Instructions:
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
