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New Corn Chowder, Southern Style

 
29

New Corn Chowder, Southern Style recipe

Yield

6

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, Good source of fiber
 

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 297g (10.5 oz)
Amount per Serving
Calories 28451% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 52mg 17%
Sodium 481mg 20%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 12%
Sugars g
Protein 21g
Vitamin A 49% Vitamin C 26%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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