"
You can use fresh corn in this recipe, but I deliberately
suggested frozen corn first because frozen corn can
actually taste sweeter and fresher than the fresh corn you
buy at the supermarket. Corn loses 50% of its sweetness in
just 24 hours at room temperature, and it can take days for
corn to get from the fields to the supermarket to your
house. In contrast, frozen corn is rushed from the fields
to the freezer in just a few hours, and once frozen, it
stops losing its sweetness. Strange as it may seem, with
corn, frozen can taste fresher than fresh.
1/4 pound bacon or salt pork, diced
1 cup chopped onion
1/2 cup chopped celery
4 cups chicken broth
2 cups peeled potatoes, cut in 1/2-inch cubes
1 package (10 ounces) frozen corn or kernels from 2 ears of
corn
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
2 cups cooked, diced chicken
1 cup (1/2-pint) heavy cream
Oyster crackers, for garnish
In large saucepan over medium-high heat, saute bacon for 3
minutes until its fat has been rendered. Add onions and
celery and cook 3 minutes longer. Stir in broth and bring
to a boil, whisking constantly. Add potatoes and corn,
season with salt and pepper and cook 5 to 10 minutes or
until tender. Stir in chicken and cream, simmer 3 minutes
and serve with oyster crackers.
Variation: Shellfish Chowder
Add 1 cup chopped green pepper and 1 cup cooked crab or
shrimp to soup when adding chicken.
Pages:
329
330
331
332
333
334
335
336
337
338
339
340
341
342
343
344
345
346
347
348
349
350