Stephanie da Silva's Corn Chowder Collection

Place the corn in a large (4 quart (4 liter) saucepan. Pour in 1 cup

(1/4 liter) of the water, and the chicken broth. Place on low heat,

bring to a boil and simmer for 15 minues. Stir occasionally.

In the meantime, boil the potatoes in the remaining 1 1/2 cups (375 ml)

of water until tender, or for about 15 minutes. Drain. Gently cook the

chopped onion in 4 tablespoons (60 ml) of the butter, without browning,

until soft (about 10 minutes). Add the onion, well-drained potatoes

and hot milk to the corn. Puree this mixture in a blender, a cup or

two (1/2 liter) at a time, running for 1 minute at low speed and another

minute at high speed. Place the puree in the top of a very large double

boiler. Season to taste with salt and pepper and a dash of cayenne.

Place the pot over boiling water and heat the soup thoroughly. When

the mixture is scalding hot, stir in the heavy cream. Place the

remaining tablespoon (15 ml) of butter in a soup tureen, pour in the

chowder and serve at once.

Corn Chowder

fresh medium ears of corn or one 10-oz package frozen whole kernel

corn

(I use 2 11 oz cans of Green Giant Niblets- whole kernel vacuum packed)

/2 cup cubed, peeled potato

/2 cup onion

/3 cup water

tsp instant bouillon granules (or 2 cubes)

/4 tsp pepper

3/4 cups milk (I use skim)

Tb margarine or butter

Tb all-purpose flour

If using fresh corn, use a sharp knife to cut off just the kernel

tips from the ears of corn, then scrape the cobs with the dull edge of the

knife. (You should have 2 cups corn.)

In a large saucepan, combine corn, pototo, onion, water, bouillon,

and pepper. Bring to boiling; reduce heat. Cover and simmer about 10

minutes or until just tender, stirring occasionally. Stir in 1 1/2 cups of

the milk and the margarine or butter. Combine the remaining milk and flour.

Stir milk-flour mixture into corn mixture. Cook and stir till thickened

and bubbly. Cook and stir 1 minute more. If desired, garnish with snipped

chives or snipped parsley and crisp-cooked, crumbled bacon. (I use

black pepper.) Makes 4 to 6 side-dish servings.

Clam and Corn Chowder

http://www.cs.cmu.edu/~mjw/recipes/soup/chowder/sds-cornchow-coll.html (5 of 6) [12/17/1999 12:01:40 PM]

Soup Recipes 1