Free Recipe Fall Feast – Corn Chowder
Recipe Type: Free Vegetable Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Fall Feast – Corn Chowder Recipe
1 ts Vegetable oil
3 sl Bacon, chopped
1 sm Onion, 1/2-inch dice
1 c New potatoes, 1/2-in dice
1/2 c Celery, 1/2-inch dice
1/2 c Green pepper, 1/2-in dice
2 c Chicken stock
1 c Milk
1 tb Fresh thyme, chopped, or
1/2 ts dried thyme
2 c Corn
1/4 c Whipping ream
2 tb Fresh parsley, chopped
Salt
Pepper
Hot pepper sauce
Fall Feast – Corn Chowder Preparation
On medium heat, heat oil in pot and add bacon. When bacon has released its fat, add onion and potatoes and saut for 2 minutes. Add celery and green pepper and saut another minute. Add stock and bring to boil. Add milk, thyme and simmer together for 10 minutes or until vegetables are crisp-tender. If using ear of corn: with a knife, slice corn kernels into bowl and reserve together with can corn liquid. Add corn to soup pot, together with whipping cream, and simmer for 5 minutes more or until corn is tender. Stir in parsley. Season well with salt, pepper and hot pepper sauce [to taste]. Serve with semi-dry Riesling wine. Source: Food & Drink magazine, Autumn 94, by Liquor Control Board of Ontario, Canada. Article by Lucy Waverman Fall Feast menu: Fall Feast – Corn Chowder [above] Fall Feast – Pork Tenderloin with Fall Vegetables Fall Feast – Homestyle Potatoes Fall Feast ~ Pavlova [should be made ahead] [-=PAM=-] PA_Meadows@msn.com From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
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