Corn Chowder Recipe
Corn Chowder derives the taste from a mixture of varried ingredients. This sweet, soury, spicy yet creamy recipe is most common in New England. Fresh corns accompanied by a bunch of herbs with meat stock can make this tantalizing meal appetizer. The swirling melted butter, sauteed onions and kernels with few drops of tobasco can be a warm welcome. At first sight Corn Chowder recipe may be overwhelming, but you can soon be an expert with frequent practice.
Ingredients
4 or 5 ears corn
4 cups chicken stock
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup minced onion
1/4 cup minced celery
4 tablespoons butter
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
1-1/2 cups diced potatoes
2 cups half-and-half cream
3 drops Tabasco sauce
1/2 teaspoon Worcestershire sauce
1 egg yolk, beaten
3/4 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon ground thyme
Paprika
Minced fresh parsley
Directions
Cut kernels from corn, scraping as much pulp and milk off as possible.
Kernels should measure 2 cups.
Boil cobs in stock with 1/2 teaspoon of the sugar and salt 15 minutes.
Strain and reserve stock.
Saute kernels, onion and celery in butter with mustard, remaining sugar and pepper until onions are soft but not browned.
Add lemon juice, reserved stock and potatoes.
Cover, bring to boil, lower heat and simmer 15 minutes.
Add cream, Tabasco and Worcestershire sauce.
Reheat.
Beat together yolk and heavy cream, whisk in 1/2 cup hot soup and return to rest of soup.
Heat, but do not boil.
Season with salt and thyme and adjust to taste
Kernels should measure 2 cups.
Boil cobs in stock with 1/2 teaspoon of the sugar and salt 15 minutes.
Strain and reserve stock.
Saute kernels, onion and celery in butter with mustard, remaining sugar and pepper until onions are soft but not browned.
Add lemon juice, reserved stock and potatoes.
Cover, bring to boil, lower heat and simmer 15 minutes.
Add cream, Tabasco and Worcestershire sauce.
Reheat.
Beat together yolk and heavy cream, whisk in 1/2 cup hot soup and return to rest of soup.
Heat, but do not boil.
Season with salt and thyme and adjust to taste
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