Little Boy Picking Corn
Photographic Print
FogStock
Buy at AllPosters.com
 

La Belle Cuisine - More Soup Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Southern-Style Corn Chowder

 
Shop at CHEFS!

“Chowder breathes reassurance.
It steams consolation.”
~ Clementine Paddleford

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Recipe Search  

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

A Family Shucks Sweet Corn on Their Family Farm
Photographic Print
Buy at AllPosters.com
 

La Belle Cuisine

Southern-Style Corn Chowder
Bon Appetit Archives

Bon Appetit - One Year Subscription 

2 ounces lean salt pork
2 tablespoons butter
3 large onions, chopped
1 large green pepper, diced
8 medium potatoes, peeled and diced
4 cups milk
2 cups whipping cream
5 cups fresh corn kernels,
cooked until tender
1/4 cup minced parsley
Salt, freshly ground pepper and
nutmeg to taste
6 tablespoons unsalted butter
Crisp crumbled bacon

Cook the salt pork, diced, in a large skillet over low heat until 2 table-
spoons fat have been rendered. Remove remaining solid pork. Add 2 tablespoons butter to skillet and melt. Increase heat to medium, add
the onions, chopped, and sauté until pale golden. Add the green pepper
and sauté briefly until just tender but still bright green. Remove from
heat. Cook the potatoes in enough boiling salted water to cover until
potatoes are tender but still hold their shape. Drain well.
Combine the milk and whipping cream in a large saucepan and heat
slowly. When hot, add the corn kernels, onion, green pepper, potatoes,
parsley, salt, freshly ground pepper and grated nutmeg. Bring just to
simmer, then remove from heat and let stand at least 3 hours to cool
and thicken. (May be covered and stored overnight in refrigerator.)
Just before serving, gently reheat soup. Carefully stir in 6 tablespoons unsalted butter, being careful not to break or mash vegetables. Thin with
milk if necessary. Garnish with crisp, crumbled bacon. Serves 8 to 10.

Featured Archive Recipes:
Corn Chowder:
The All-American Summer Soup
Corn Chowder (Jasper White)
Creole Oyster Chowder with
Green Onion Butter
Fish Chowder with Herbed
Oyster Crackers
Louisiana Crab and Corn Bisque
Smoked Salmon and Corn Chowder
 

Index - Soup Recipe Archives
Basic Stock Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search