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

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