This is my take on the Corn Chowder recipe from The Moosewood Cookbook which was my cooking go-to book in the 1980s.
INGREDIENTS
1 large onion chopped
4 strips of bacon, chopped
4 ribs of celery, chopped
1 red pepper, chopped
1 tsp salt
1 tsp black pepper
1 tsp rosemary, chopped
Dash of cayenne pepper
4 cups fresh corn (or use frozen which has been thawed)
1 large potato
8 cups chicken broth
1 can evaporated milk
4 ribs of celery, chopped
1 red pepper, chopped
1 tsp salt
1 tsp black pepper
1 tsp rosemary, chopped
Dash of cayenne pepper
4 cups fresh corn (or use frozen which has been thawed)
1 large potato
8 cups chicken broth
1 can evaporated milk
PREPARATION
- In large Dutch oven over medium heat, cook onion and bacon until onion is soft and translucent.
- Add the celery, red pepper, corn and spices. Cook for about 5 minutes.
- Add the chicken broth, bring to a boil then lower to a simmer. Cook for about 1 hour.
- Remove approx. two cups soup - mostly the veggies - and puree in a food processor. Add back to the chowder. Also, you can use a hand mixer that will puree - just don't puree the entire soup!
- Add the evaporated milk and potato. Cook for another 30 minutes at a simmer until potato is soft.
- Remove from heat and serve.
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