Recipes For 2009

Corn Chowda

Mouth watering at the though, herbs put a light but perfect touch on this dish.

1/4 cup salt pork diced
3 small onions diced
2 garlic cloves minced
6 sprigs fresh thyme, leaves only
1 teaspoon celery salt
1/2 teaspoon cayenne pepper
6 cups chicken stock (or vegetable)
1 cup milk
1 cup heavy cream
6 ears fresh corn cut off the cob
salt and pepper to taste
1/4 cup fresh parsley chopped

In a large soup pot add salt pork and sauté until crispy and most of the fat has rendered out. Add the onions and garlic and sauté until soft. Add thyme, celery salt, cayenne and stock. Slowly bring to a boil then reduce and simmer for 20-25 minutes. Lower heat to barely a simmer and add milk, heavy cream and corn, salt and pepper. Heat through about 10 minutes. DO NOT BOIL ONCE MILK AND CREAM HAVE BEEN ADDED. Heat until desired thickness is reached, serve and garnish with fresh parsley and a bit more thyme leaves.

Serves 6-8 .

Serve with a good loaf of warm bread.