Corn Chowder Recipe
Are you looking for an assured to be tasty Corn Chowder recipe? A lip-smacking Appetizer, this Corn Chowder completes your spread. I will look forward to your feedback.
Ingredients
1/4 lb. salt pork
1 onion
2 medium potatoes
2 branches celery
1 red pepper
2 tablespoons butter
2; cups white stock or water
1 bay leaf
salt and pepper to taste
2 tablespoons flour
2 cups milk
2 cups corn
1 tablespoon finely chopped parsley
Directions
1 Dice the salt pork, put in a pan with cold water to cover and blanch by bringing to a boil and boiling for about 1 minute; then drain and set aside. Peel and chop the onion; peel and dice the potatoes; chop the celery; cut the pepper in half, re- move the seeds and membrane and chop.
2 Heat the butter in a large pan, then put in the diced salt pork and fry till it starts to brown. Add the celery and onion and cook for 1 minute. Add the diced potatoes and red pepper, the white stock or water, the bay leaf and salt and pepper, bring to a boil, cover, reduce the heat and simmer for 15 minutes or until the potatoes are almost tender.
3 Blend the flour to a paste with a little of the cold milk. Stir this into the hot soup. Add the remaining milk and the corn, bring to a boil to thicken, then cover, reduce the heat and simmer for about 10 minutes or until the corn is tender. Remove the bay leaf. Check for seasoning, sprinkle with parsley and serve.
2 Heat the butter in a large pan, then put in the diced salt pork and fry till it starts to brown. Add the celery and onion and cook for 1 minute. Add the diced potatoes and red pepper, the white stock or water, the bay leaf and salt and pepper, bring to a boil, cover, reduce the heat and simmer for 15 minutes or until the potatoes are almost tender.
3 Blend the flour to a paste with a little of the cold milk. Stir this into the hot soup. Add the remaining milk and the corn, bring to a boil to thicken, then cover, reduce the heat and simmer for about 10 minutes or until the corn is tender. Remove the bay leaf. Check for seasoning, sprinkle with parsley and serve.
