Posts tagged ‘chowder’

August 13, 2010

Corn Chowder

Eva Neufeld

  • 1/3 c. salt pork (diced)
  • 1 small onion
  • 4 sprigs parsley
  • 1 bay leaf
  • ½ tsp. salt
  • 2 c. water
  • 2 med spuds, diced
  • 2 c. corn
  • 3 tbsp. flour
  • 1/3 c. water
  • 1 ½ c. milk
  • 1 ½ c. light cream
  • 2 egg yolks
  • 1 tbsp. butter

Brown pork lightly. Peel and slice onion, sauté 3 min. Add the whole parsely, bay leaf, salt, 2 c. H2O, and spuds. Simmer 10 min. Add corn and simmer until spuds are tender. Blend flour and 1/3 c. H2O into paste. Remove the pan from stove and stir in paste. Add milk and stir. Cook over medium heat, stirring constantly, until thickens. Beat together the cream and egg yolks and mix with ½ c. of the soup. Stir this mixture into the hot soup. Remove bay leaf and parsley. Serve immediately with a bit of butter in each bowl.

August 13, 2010

Corn-Potato Chowder

“Excellent!” from Homemaker’s October 1999 issue

This extra-easy recipe uses cream-style corn to add creaminess, without the need for thickeners, pureeing or cream. Bacon adds a pleasant smoky flavour; for more smokiness, use kernels cut from grilled corn on the cob. For a vegetarian version, omit bacon and use a little butter or oil instead. You can also use a flavourful corn stock instead of chicken stock (make it the same way as chicken stock, using corn cobs instead of chicken).

  • 4 slices bacon, chopped
  • 3 leeks (white and light green parts), chopped
  • ½ c. each, chopped onions and celery
  • 1 lb. potatoes (about 3 medium), peeled and diced
  • 2 c. chicken stock or broth
  • 1 ½ c. corn kernels (fresh cut from cobs, or frozen)
  • 1 can (14 oz.) cream-style corn
  • ½ c. (approx) milk or light cream
  • Salt and pepper
  • Chopped green onions for garnish

In large heavy saucepan over med-high heat, cook bacon, stirring often, until it just starts to brown. Reduce heat to medium. Add leeks, onions and celery; cover and cook, stirring occasionally, until softened but not browned, about 5 mins. Add potatoes and chicken stock. Cover and simmer, stirring occasionally, until potatoes are softened a little, about 5 mins. Stir in corn kernels and cream-style corn. Cover and simmer, stirring occasionally, for about 10 minutes or until potatoes are tender. Stir in enough milk or cream to give desired thickness. Ad salt and pepper to taste. Garnish each serving with a sprinkle of chopped green onions. Makes 6-8 servings. Prep time: about 15 mins. Cooking time: about 25 mins.