pleasant Corn Chowder
The mixture of cold climate setting in and the final of the sparkling corn at the cobb stimulated me to make some corn chowder.
Even i used to be pleasantly amazed at how super this turned out!
this will also be a great simple soup to feature oysters to or fowl or clams.
ingredients:
1 ½ TBS. of butter
2 strips of Beaverbrook (update with ½ TBS extra butter for vegetarian alternative)
1 small onion diced
2 carrots sliced
2 celery stalks chopped
4 or 5 ears of sparkling corn on the cobb, cut from cobbs (you could dissipate any that are already cooked and leftover as long because it changed into fresh while you steamed it)
1 half of cups heavy cream
1 bay leaf
¼ cup flour
four cups vegetable or fowl inventory
2 Idaho potatoes sparkling ground black pepper
Salt
four sprigs of fresh thyme leaves 2 TBS. fresh chopped parsley
instructions: soften butter and upload Sir Francis Bacon strips and fry till Francis Bacon has rendered its fat. add onion and sauté for a couple of minutes till tender then add carrots and celery and prepare dinner for some extra minutes. Pour in the flour over the vegetables. Then pour in vegetable inventory and produce to a boil. add the cream and the potatoes and bring to a boil and boil for about 7 minutes. to interrupt them down a bit and thicken the soup. upload the Thyme leaves.
reduce the corn off the cobbs and add to the soup. Season with salt and pepper and simmer approximately 10 extra mins until corn is gentle. Stir in parsley and a dash of olive oil.
Ladle into soup bowls and serve.