Isaac's fresh corn chowder, made with fresh Lancaster County sweet corn during the summer of 2006, was one of our most popular soups ever!
2 tbl. butter
2-3 ribs of celery, sliced thinly
1/2 of a green pepper, diced
1 small onion, diced
2 qts. vegetable stock or chicken stock
2-3 large potatoes, peeled and diced
3 cups of corn, fresh kernels or frozen niblets
2 tbl. chopped parsley
1 tbl. Worcestershire sauce
1 pint of half and half or milk
salt and pepper to taste
Procedure: Melt butter in bottom of soup pot and add the celery, green pepper and onion. Saute slowly until the vegetables are soft, but not brown. Add vegetable stock and the diced potatoes. Simmer these together until the vegetables are tender. Add the corn, parsley and Worcestershire. Simmer this for 15 minutes. Add the half and half and simmer until hot. Do not boil. Makes about 8 servings.
2 comments:
Hey, this is Carly (from the photography website). I'll upload the site template online soon, and I'll send you a link then...It's super-easy to change out the background for whatever you want. And thanks for the compliments!
Alan,
The corn chowder gets a roux. For the quantities you have, it would be about 1/2 cup of butter or margaring and 1 cup of flour. Melt the butter on med. heat and remove from heat then blend in flour until it pulls away from the pan. Wisk into the soup while it's boiling after veggies are done.
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