Corn Chowder
the vegetables are tender, another 6-8 minutes or so. Strain off the cooking liquid and
reserve for the chowder.
Cook the bacon until crisp, using a large saucepan or small kettle. Remove from the pan
with a slotted spoon and set aside. Drain off all but 3 tbsp. of the bacon fat. Cook the green
pepper, onion, and celery in the reserved fat until lightly colored, about 6-7 minutes.
Sprinkle the flour and blend well. Stir in the reserved potato liquid, milk, bay leaf, parsley,
salt, pepper, and nutmeg. Bring to a boil and cook for 2-3 minutes. Stir in the potatoes and
corn; remove from the heat and let mellow at room temperature for 30-45 minutes.
Remove the bay leaf. Reheat the chowder gently, adjusting seasonings as desired. Stir in
the yogurt and reserved bacon at the last minute; heat briefly and serve. Serves 4.
- 4-5 small summer potatoes, peeled & diced
2 medium ears fresh sweet corn, scraped
2 ½ cups chicken or vegetable stock
Pinch of salt
3 strips thin-sliced bacon, diced
½ green pepper, seeded and chopped
1 onion, chopped
2 ribs celery, chopped
3 tbsp. flour
1 ½ cups milk
1 bay leaf
2-3 tbsp. chopped parsley
Salt and pepper to taste
Pinch of nutmeg
½ cup plain yogurt
the vegetables are tender, another 6-8 minutes or so. Strain off the cooking liquid and
reserve for the chowder.
Cook the bacon until crisp, using a large saucepan or small kettle. Remove from the pan
with a slotted spoon and set aside. Drain off all but 3 tbsp. of the bacon fat. Cook the green
pepper, onion, and celery in the reserved fat until lightly colored, about 6-7 minutes.
Sprinkle the flour and blend well. Stir in the reserved potato liquid, milk, bay leaf, parsley,
salt, pepper, and nutmeg. Bring to a boil and cook for 2-3 minutes. Stir in the potatoes and
corn; remove from the heat and let mellow at room temperature for 30-45 minutes.
Remove the bay leaf. Reheat the chowder gently, adjusting seasonings as desired. Stir in
the yogurt and reserved bacon at the last minute; heat briefly and serve. Serves 4.
- From The Farmers' Market Cookbook, by Susan F. Carlman
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