New Corn Chowder, Southern Style

Recipe Ingredients

4 sections		Parsley
1		Leek
1/2		Carrot - cut lengthwise
1		Celery - chopped
1/4		Bay leaf
1		Sage
1		Thyme
2		Bacon - diced
1 cup	62g / 2.2oz	New corn pulp
1/2 cup	31g / 1.1oz	Onion - chopped fine
1/2 cup	55g / 1.9oz	Celery - chopped fine
4 cups	948ml	Chicken broth
3/4 cup	109g / 3.8oz	Raw potatoes - diced
1 1/2 cups	93g / 3.3oz	Tomatoes - peeled & chopped
1		Cayenne pepper
1/2 cup	118ml	Heavy cream
1 teaspoon	5ml	Cornstarch

Recipe Instructions

"The key to this delicious soup is to gently scrape the kernels off the corn cob with a table fork so the skins remain on the cob, leaving you with only the fresh pulp."

Use a 12" square of cheesecloth to make a bouquet garni of the first 7 ingredients and set aside. In a large saucepan over medium heat, first soften the bacon, then add the corn, onions, and celery and saute until tender, about 5 minutes. Add the chicken broth, potatoes, tomatoes, and the bouquet garni. Bring to a boil, reduce heat and slow boil for 1 hour. Remove the bouquet garni. Add the cayenne pepper. Meanwhile, using your fingers, dissolve the cornstarch in heavy cream at room temperature. Add cornstarch/cream mixture to soup and stir until heated through.

Source:
Mangalorean Cuisine by Saranya S. Hegde

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