Corn Chowder

__________________________________________________

                            FOOD FUNNY
__________________________________________________

Thanks to Rosemary Zwick for sharing this with us:

The lights were too bright at the Chinese restaurant so the manager decided to dim sum.

__________________________________________________

                            TODAY'S RECIPE
__________________________________________________

Few things epitomize "comfort food" to me more than this classic soup.

Corn Chowder

3 slices bacon, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
2 stalks celery, diced
2 bell peppers, seeded and diced
6 to 8 ears of corn
4 cups (1 L) milk
2 medium potatoes, peeled and diced
Salt and freshly ground pepper to taste
Cayenne pepper (optional) to taste

Fry the bacon in a large soup pot over moderate heat for 10 to 15
minutes, until the bacon is crisp. Remove the bacon and drain on paper
towels. Discard all but 2 tablespoons (30 ml) of the bacon fat. Add the
onion, garlic, celery, and bell peppers to the bacon fat and cook over
moderate heat, stirring frequently, for 5 to 10 minutes, until tender
and slightly brown. Cut the corn kernels off the cobs and reserve the
kernels. Add the cobs and the milk to the pot and bring to a boil. Add
the potatoes and simmer covered for 10 to 15 minutes, until the potatoes
are tender. Remove the corn cobs and add the reserved corn kernels.
Season with salt, pepper and optional cayenne. Simmer for 5 minutes.
Meanwhile, remove about 1 cup (250 ml) of the solids from the soup and
puree in an electric blender or food processor. Return the pureed
mixture to the pot and stir. Ladle into individual soup bowls and
sprinkle with the reserved cooked bacon.
Serves 4 to 6.
Received on Mon Mar 1 18:32:49 2010