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Stephanie da Silva's Corn Chowder Collection
Corn Soup
2
1
1
1
6
1
1
tablespoons butter or margarine
teaspoon chili powder
cup each seeded and diced green and red bell peppers
1/2 cups fresh or frozen thawed corn kernels
cups chicken broth
cup whipping cream
/4 teaspoon salt
In a 3 quart pan, melt butter over medium heat. Add chili powder
and peppers; cook, stirring, for 3 minutes. Add corn and broth.
Bring to a boil; reduce heat and simmer, uncovered, for about 5
minutes.
Whip cream with salt until stiff. Pour soup into a tureen, add
whipped cream, and stir lightly. Makes 8 to 10 servings.
Fresh Corn Chowder
6
1
4
2
3
1
fresh medium ears of corn
/4 cup chopped onion
cups milk
tablespoons butter
tablespoons all purpose flour
slightly beaten egg
Using a sharp knife, cut tips of corn kernels off cobs. Scrape cobs.
In a saucepan combine the corn, onion, 1/2 cup water and 1/2 teaspoon
salt. Bring to a boi, reduce heat. Cover; simmer about 15 minutes
or till corn is barely done, stirring occasionally. Stir in 3 1/2
cups of the milk, butter, 1 teaspoon salt and 1/4 teaspoon pepper.
Combine the remaining 1/2 cup milk and the flour. Add milk-flour
mixture to corn mixture. Cook and stir till thickened and bubbly.
Gradually stir about 1 cup of the hot mixture into beaten egg. Return
to hot mixture in saucepan. Cook over low heat for 2 minutes more,
stirring constantly (do not boil). If desired, garnish soup with
snipped chives and paprika or crumbled bacon. Serves 6.
Quick Cheesy Chicken-Corn Chowder
1
1
whole small chicken breast
/4 cup chopped onion
http://www.cs.cmu.edu/~mjw/recipes/soup/chowder/sds-cornchow-coll.html (3 of 6) [12/17/1999 12:01:40 PM]
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