| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Vegetables, Soups |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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