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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Corn Chowder

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Corn Chowder Empty Corn Chowder

    Post by Lobo Mon 08 Feb 2016, 8:27 pm

    Corn Chowder Img81l
    Corn Chowder
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    Prep Time: 15 minutes
    Cook Time: 250 minutes
    Servings: 8
    Adding the corncobs to the soup while it cooks intensifies the summery flavor of fresh corn.





    • 387

    Ingredients:


    • 4 bacon slices, minced
    • 1 yellow onion, chopped
    • 6 cups milk
    • 2 russet potatoes, peeled and diced
    • 12 ears of corn, kernels removed, 6 corncobs
        reserved
    • 1⁄4 cup chopped fresh chives
    • Salt, to taste
    • Cayenne pepper, to taste

    Corn Chowder Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    In a sauté pan over medium heat, cook the bacon, stirring occasionally, until browned and crisp, 4 to 5 minutes. Using a slotted spoon, transfer to a slow cooker.

    Pour off all but 1 Tbs. of the drippings from the pan. Add the onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes. Add the onion, milk, potatoes, corn and reserved corncobs to the slow cooker. Cover and cook on high for 4 hours according to the manufacturer's instructions.

    Remove the corncobs and discard. Using a stick blender, puree the chowder directly in the slow cooker to the desired consistency. Alternatively, in a blender or food processor, puree the soup in batches until smooth. Stir in the chives. Season with salt and cayenne pepper. Serve immediately.
    Adapted from Williams-Sonoma New American Cooking Series, California, by Janet Fletcher (Time-Life Books, 2000).

      Current date/time is Tue 07 Feb 2023, 6:16 pm