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Title: New Corn Chowder, Southern Style
Categories: Soup Vegetable
Yield: 8 Servings
| 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 |
"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
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