Fall feast- corn chowder

 
                         FALL FEAST - CORN CHOWDER
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       t            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
 
   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]
   
       [-úMÿ   PA_Meadows@msn.com
  
 
 
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