Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


White Corn Chowder

Share

Lobo
Moderator
Moderator

Posts : 18122
Thanked : 883
Join date : 2013-01-12

White Corn Chowder

Post by Lobo on Wed 27 Jan 2016, 1:14 am


White Corn Chowder

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6
White corn goes quickly at California's farmers' markets because customers like its exceptional tenderness. And for city dwellers who don't have gardens, corn picked the day before—or sometimes early the same morning—is a real treat.



  • Printer Friendly Version






  • 35

Ingredients:


  • 4 to 6 ears of white corn, husks and silk
      removed
  • 4 Tbs. (1/2 stick) unsalted butter
  • 1/2 large yellow onion, minced
  • 1 large celery stalk, minced
  • 1 lb. russet potatoes, peeled and cut into
      1/2-inch cubes
  • 2 cups chicken stock
  • 1 cup water
  • 1 1/2 tsp. minced fresh thyme
  • 1 cup half-and-half
  • Salt and freshly ground pepper, to taste
  • 3 Tbs. thinly sliced fresh chives


Wine Pairing

This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

Directions:

Holding each ear of corn by its pointed end and steadying its stalk end on a cutting board, cut down along the ear with a sharp knife to strip off the kernels, turning the ear with each cut. Alternatively, remove the kernels with a kernel cutter. You will need 4 cups corn kernels. Set aside.

In a large saucepan over medium heat, melt the butter. Add the onion and celery and sauté until soft, about 10 minutes. Add the potatoes, stock, water and thyme and bring to a simmer. Cover, adjust the heat to maintain a gentle simmer and cook until the potatoes are almost tender, about 8 minutes. Add the corn, cover and continue to simmer gently until the corn is tender, 3 to 5 minutes more.

Transfer about 4 cups of the soup solids to a food processor along with enough of the cooking liquid to achieve a puree. Secure the lid and cover with a kitchen towel. Process until smooth and return to the pan. Stir in the half-and-half and season with salt and pepper.

Reheat the soup gently over medium-low heat. Ladle into warmed soup bowls and garnish with the chives, dividing evenly. Serve immediately.
Adapted from Williams-Sonoma New American Cooking Series, California, by Janet Fletcher (Time-Life Books, 2000).

Related Tips


  • All About Corn

    Current date/time is Sun 11 Dec 2016, 1:58 am