New Corn Chowder, Southern Style
Description
This Southern soup features Parsley, Leek, Carrot; cut lengthwise, Celery; chopped, Leaf. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
"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. This recipe comes from the A. T. & S. F. RR
-
slices bacon, diced
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1279.7kcal
- % Daily Value *
- Total Fat 66.9g103%
- Saturated Fat 22.5g113%
- Cholesterol 269.6mg90%
- Sodium 1130.7mg48%
- Total Carbohydrate 76.8g26%
- Dietary Fiber 27.1g109%
- Sugars 10.1g
- Protein 97.0g194%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, broth, carrot, cayenne, celery, chicken, chopped, chowder, corn, cornstarch, cream, cut, diced, fine, heavy, leaf, leek, lengthwise, onion, parsley
