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Corn Chowder Recipe

  • Ingredients: 29
  • Serves: 8
  • Prep: 40 min
  • Bake: 1 1/4 hr

Corn chowder with garnish: 2 plum tomatoes, seeded and diced; finely chopped fresh chives. To make this corn chowder for 8 persons you will need 40 min for preaparation and 1 1/4 hr for baking.

Ingredients

  • Garnish: 2 plum tomatoes, seeded and diced; finely chopped fresh chives

For mousse

  • 1/2 tsp. unflavored gelatin
  • 1/2 cup cooled vegetable broth
  • 1 tray uni
  • 1 large egg yolk
  • 1/4 tsp. salt
  • 1/2 tsp. fresh lemon juice
  • Pinch of cayenne
  • 1/3 cup chilled heavy cream

For vinaigrette

  • Special equipment: an instant-read thermometer
  • Garnish: chopped chives and thinly sliced cucumber

For lining terrine

  • Special equipment: a meat grinder with medium holes; a 5- to 6-cup terrine mold or loaf pan; an instant-read thermometer

To assemble dish

Crudités

Dippers

Directions

  1. Step 1 Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes.

    For this step you will need

  2. Step 2 Transfer with a slotted spoon to paper towels to drain, then add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.

    For this step you will need

  3. Step 3 Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes.
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Corn Chowder Recipe

  • Ingredients: 24
  • Serves: 2

Corn chowder with 17-ounce can creamed corn, milk, frozen diced hash brown potatoes, green onion, chopped, bacon, cooked, crumbled, salt and pepper.

Ingredients

For the croutons

For the soup

  • 1/4 cup chilled heavy cream if desired

For rice

  • Garnish: fresh cilantro leaves or sprigs

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Combine first 5 ingredients in heavy medium saucepan. Simmer over medium heat until soup is slightly thickened, stirring occasionally.
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