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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Based on a recipe from Paula Boyer Roughny's book, Happiness Is A Kitchen In Maine. She says, Immensely delicious towards the end of the time of year when local farmers sell fresh corn. At the beginning of the harvest your sensuality is more richly rewarded by eating corn on the cob and getting butter on your fingers. I confess that I use a can of corn instead of corn on the cob and still find this delightful! Ingredients:
2 tablespoons butter |
2 celery ribs, sliced |
2 onions, chopped |
2 potatoes, chopped |
1 -1 1/2 cup water |
4 cups corn kernels, scraped off cooked corn on the cob |
2 cups half-and-half or 2 cups milk or 2 cups light cream, a mix is fine |
fresh parsley |
4 slices bacon, crisply cooked and diced |
Directions:
1. In a large pot, cook celery and onions gently in butter for 3 minutes.
2. Add potatoes. Stir for another minute. Stir in salt and pepper to taste.
3. Add water barely to cover; bring to a boil, cover and simmer 15 minutes or until potato pieces are tender.
4. Cut corn off cobs and add to pot. When water regains a boil, add half and half, milk, or light cream to pot, reduce heat to simmer, cover, and cook 5 minutes more.
5. While chowder simmers, distribute parsley and bacon pieces into soup bowls.
6. Ladle in the soup for a Yankee feast!
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