| 4 | 5 | 6 | 7 | 8 |
| 1 | 50 | 99 | 149 | 198 |
|
Stephanie da Silva's Corn Chowder Collection
3/4 cup minced leeks
1/2 cup diced celery
2 1/2 teaspoons salt
1
1
2
1
1
1
1
4
1
/4 cup butter
/4 cup all purpose flour
cups milk
1/2 teaspoons Worcestershire sauce
/2 teaspoon dry mustard
/4 teaspoon freshly ground pepper
12-ounce can cubed tomatoes, drained
ounces freshly grated Parmesan cheese
tablespoon minced fresh parsley
Bring water to boil in large saucepan over high heat. Add potatoes,
leeks, celery, corn and 1 teaspoon salt. Return to boil. Reduce heat
to medium-low, cover and simmer until vegetables are tender, about 15
minutes.
Melt butter in medium saucepan over medium-low heat. Remove from
heat and blend in flour. Add milk, Worcestershire sauce, remaining
1
1/2 teaspoons salt, mustard and pepper. Return to medium-low
heat and stir until thickened, about 10 minutes. Stir into potato
mixture. Add tomatoes, Parmesan and parsley. Ladle soup into
heated bowls and serve.
Corn Chowder
2
1
1
1
1
1
1
cups fresh raw corn kernels (about 4 ears of corn), or use frozen
/4 cup butter
/4 cup minced onion
tablespoon lemon juice
/4 teaspoon dry mustard
teaspoon sugar
teaspoon salt
Freshly ground black pepper
2
2
cups chicken stock
cups light cream
Tabasco sauce
Saute onion in butter until translucent but not browned. Stir in lemon
juice, mustard, sugar, salt and pepper. Add corn and chicken stock.
Bring to a boil, cover, reduce heat and simmer for 10 minutes. Just
before serving add cream and a dash of Tabasco, mix well and bring to
serving termperature over low heat. Do not let chowder boil after cream
is added.
http://www.cs.cmu.edu/~mjw/recipes/soup/chowder/sds-cornchow-coll.html (2 of 6) [12/17/1999 12:01:40 PM]
Page
Quick Jump
|