Hearty Corn Chowder In the kettle cook the bacon over moderate heat, stirring, until it is crisp and golden and with a slotted spoon transfer it to paper towels to drain. Pour off all but 2 tablespoons of the fat from the kettle and in the remaining fat cook the leeks over moderate heat, stirring, for 5 minutes. Add the potato, peeled and diced fine, and cook the mixture , stirring, for 10 minutes. Add the corn, cut from the cobs, the reserved cooking water,
the bell pepper, the jalape�o, and salt and pepper to taste and simmer the
chowder for 1 hour. In a blender pur�e 2 cups of the chowder, return it to the
kettle, and stir in the half-and-half. Heat the chowder over moderate heat,
stirring, until it is hot, ladle it into bowls, and top each serving with a
dollop of the pistou and some of the bacon. Makes about 1 cup. AUTHOR: TUDDLES |
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