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Sweet Corn Chowder
From the chefs of The Landing comes this elegant soup that celebrates the great tastes of autumn.
This chowder can stand alone as a main course on a blustery day or as a wonderful brginning to any meal.
INGREDIENTS
1/4 cup blended oil
1/2 cup flour
1 large red onion, diced fine
2 red bell pepper, diced 1/4"
2 yellow bell pepper, diced 1/4"
4 stalks celery, chopped 1/3"
4 medium potatoes, diced 1/4"
3 plum tomatoes, diced 1/4"
5 cup sweet corn
5 cup chicken stock
1 quart heavy cream
Heat the oil in a small stockpot (approx. 6-quart). When oil starts to smoke, add the onions and cook over high heat for 2 minutes.
Add the peppers and celery; cook over medium high heat for 5 minutes or until vegetables become tender.
Next, dredge the vegetables with the flour to soak up the oil used to cook the above items
(this prevents the oil from rising to the top of your soup).
Stir thoroughly and then immediately add the remaining vegetables and chicken stock. Simmer until the potatoes are tender.
To finish, add the cream and season with salt and pepper. Add a bit of cayenne if desired.
Divide soup into serving bowls and garnish with chopped fresh herbs if desired.
NOTE: You may desire thicker chowder.
For thicker chowder, use a roux by combining equal parts of melted clarified butter and flour in a saucepan.
Whisk together over medium heat until the mixture has the consistency of wet sand. Bring soup to a boil, pour the roux slowly into the boiling soup while stirring constantly. Allow soup to boil again to activate the roux and repeat until desired thickness is achieved.
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