home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
soups
/
corn_002
< prev
next >
Wrap
Internet Message Format
|
1995-09-27
|
1KB
From: gt4964b@prism.gatech.edu (Richard James Bails Jr.)
Newsgroups: rec.food.recipes
Subject: Corn and Potato Chowder
Date: 14 Sep 1994 21:18:32 -0400
Organization: Georgia Institute of Technology
Message-ID: <3587d8$2d0@junior.wariat.org>
References: <353ud9$bei@junior.wariat.org>
Corn & Potato Chowder
>from Bon Appetit
makes 4 servings
2 bacon slices, chopped
1 small onion, chopped
1 russet potato, peeled, cut into 1/2" cubes
1/2 red or yellow bell pepper, chopped
2 cups (or more) whole milk
1 15oz can creamed corn
1 cup fresh or frozen corn kernels
1 tablespoon fresh or teaspoon dried chopped thyme
Cook bacon in heavy large saucepan over medium heat until fat is
rendered, about 3 minutes. Add onion, and cook until tender, stirring
occasionally, about 8 minutes. Add potato and bell pepper and saute
1 minute. Add 2 cups milk and bring to a boil. Reduce heat and simmer
until vegetables are tender and soup thickens slightly, stirring
occasionally, about 15 minutes.
Add creamed corn, corn kernels, and fresh or dried thyme to soup, and
simmer until heated through. Season to taste with salt and pepper.
(Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low
heat, stirring frequently and thinning with more milk if too thick.)
Sprinkle with thyme and serve.