Recipe: Potato Corn Chowder (using chicken broth and cream) (3)

CORN CHOWDER

4 cups corn
2 cups clean clear chicken broth
1 cup water
2 medium size potatoes, peeled, cut in 1/2-inch cubes
1 small onion, finely chopped
5 tbsp. butter, divided use
2 cups hot milk
1 cup heavy cream
Salt and pepper to taste
Pinch of cayenne pepper

Put corn in large 4-quart pan. Pour over it the chicken broth and 1 cup water. Simmer on low heat for about 15 minutes.

In the meantime boil cubed potatoes in 1 1/2 cup water until tender or for about 15 minutes.

Cook the chopped onion in 4 tablespoons butter, slowly, without browning until soft (about 10 minutes); drain well.

Add onion to corn, add potatoes well drained add hot milk. Season to taste, salt, pepper, dash of cayenne.

Place over double boiler, let heat thoroughly. When scalding hot stir in heavy cream.

Place the remaining 1 tbsp. butter on top. Serve.

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CORN CHOWDER (corn is pureed in blender)
Makes 10 cups

2 oz. (1/2 cup diced) bacon
2 tbsp. butter
3/4 cup chopped onion
3/4 cup chopped celery
1 quart chicken stock
2 cups diced potatoes
6 cups fresh corn kernels or 3 (10 oz.) pkgs. frozen corn, thawed
1 cup heavy cream
parsley (for garnish)

Saute bacon in butter until crisp and browned.

Add onion and celery. Cook until vegetables are crisp tender.

Meanwhile, measure stock in soup pot. Add potatoes and cook until just tender.

Puree 2 packages of corn in blender, using a little of the hot stock while blending.

Add blended corn and whole kernels, sauteed vegetables and heavy cream to soup pot. Season with salt and pepper to taste. Heat to serving temperature. Serve with parsley garnish.

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CONNECTICUT THANKSGIVING
FORGET THE TURKEY CORN CHOWDER
(some of the corn is pureed in blender)

1/2 cup diced salt pork or bacon
2 tbsp. butter
3/4 cup chopped onion
3/4 cup chopped celery
4 cups chicken stock
3 cups potatoes, cubed
6 cups fresh corn kernels or 3 (10 oz.) frozen kernel corn, thawed
1 cup heavy cream
Salt and pepper
Parsley (for garnish)

Saute bacon in butter until crisp.

Add onions and celery are crisp-tender.

In soup pot, measure stock and potatoes and cook until just tender.

Puree 4 cups (or 2 packages) of the corn in blender using a little bit of hot stock.

Add blended corn mixture and remaining 2 cups corn, vegetables, and cream to soup pot; season with salt and pepper. Heat to serving temperature.

Serve with fresh parsley; garnish.

Source: Cookbook USA