New Corn Chowder Southern Style
Serves:
Ingredients:
4
Sprigs parsley
1
Leek
1/2
Carrot; cut lengthwise
1
Stalk celery; chopped
1/4
Bay leaf
1
pn
Sage
1
pn
Thyme
2
Thick slices bacon, diced
1
c
New corn pulp
1/2
c
Onion; chopped fine
1/2
c
Celery; chopped fine
4
c
Chicken broth
3/4
c
Raw potatoes; diced
1 1/2
c
Tomatoes; peeled & chopped
1
pn
Cayenne pepper
1/2
c
Heavy cream
1
ts
Cornstarch
Method:
"The key to this delicious soup is to gently scrape the kernels off the corn cob with a table fork so the skins remain on the cob, leaving you with only the fresh pulp.
" Use a 12" square of cheesecloth to make a bouquet garni of the first 7 ingredients and set aside.
In a large saucepan over medium heat, first soften the bacon, then add the corn, onions, and celery and saute until tender, about 5 minutes.
Add the chicken broth, potatoes, tomatoes, and the bouquet garni.
Bring to a boil, reduce heat and slow boil for 1 hour.
Remove the bouquet garni.
Add the cayenne pepper.
Meanwhile, using your fingers, dissolve the cornstarch in heavy cream at room temperature.
Add cornstarch/cream mixture to soup and stir until heated through.