New Corn Chowder, Southern Style
New Corn Chowder, Southern Style recipe
Ingredients
4 | Sprigs |
parsley leaves
|
* |
1 | each |
leeks
|
* |
½ | each |
carrots
cut lengthwise |
|
1 | each |
celery stalks
chopped |
|
¼ | each |
bay leaves
|
* |
1 | pinch |
sage
|
* |
1 | pinch |
thyme
|
* |
2 | slices |
bacon
diced |
|
1 | cup |
corn
new corn pulp |
|
½ | cup |
onions
fine |
|
½ | cup |
celery
fine |
|
4 | cups |
chicken broth
|
|
¾ | cup |
potatoes
raw, diced |
|
1 ½ | cups |
tomatoes
peeled, chopped |
|
1 | pinch |
cayenne pepper
|
* |
½ | cup |
heavy whipping 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 inch 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 sauté until tender, about 5 minutes.
Add the chicken broth, potatoes, tomatoes, and the bouquet garnish.
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.
Serve hot.
Nutrition Facts
Serving Size 297g (10.5 oz)