Established in 2006 as a Community of Reality

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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.

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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


    White Corn Chowder

    Lobo
    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    White Corn Chowder Empty White Corn Chowder

    Post by Lobo Mon 08 Feb 2016, 9:44 pm

    White Corn Chowder Img81l
    White Corn Chowder
    White Corn Chowder Translucent
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    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.






    • 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

    White Corn Chowder Wine-pairing-icon-white

    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).

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