Thursday, July 19, 2007

Southern Corn Chowder

The boys were on their way to the mud bog in Union Springs. So Joan prepared this recipe to spice up their trip on what may turn into a cool and rainy evening.

Makes 6 to 8 servings

1/4 pound bacon, diced
1 cup onions, finely chopped
3 doves garlic, minced
1/2 cup celery, finely diced
1/4 cup red pepper, finely diced
1/4 cup green pepper, finely diced
1 tablespoon paprika
1/2 cup finely diced Idaho potato
1 tablespoon flour
1 bay leaf
6 cups chicken broth
1 cup (about two large ears) fresh corn cut from the cob
2 cups light cream or milk
2 tablespoons chopped parsley
Salt and pepper to taste

In a large, heavy soup pot, brown the bacon and add the onion. Sauté until the onion is transparent. Add the garlic and sauté for two more minutes. Add peppers, potato and paprika. Cook another minute or two. Combine flour with a little of the chicken stock and add to the mixture with the bay leaf and remaining stock. Bring to a boil. Reduce heat and simmer 15 minutes. Add corn and simmer another 15 minutes. Season to taste. Add cream and parsley.

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