Savor the Flavor

Corn Chowder

Ingredients: 6 cups fresh corn kernels (about 12 ears) 1 ounce hickory-smoked slab bacon, finely minced 2 tsps. vegetable oil 4 cups Leek, finely chopped (about 6 leeks) 2 cups onion, finely chopped 4 tsps. all-purpose flour 6 cups chicken broth 1 lb. new potatoes, cut into 1/2-inch cubes 2 tbsps. fresh thyme, chopped 2 bay leaves 6 cups chicken broth 1 cup buttermilk Salt and pepper, to taste

Instructions: In a blender or a food processor, puree 4 cups of corn; set aside.

In a medium-size stockpot, sauté the bacon over medium heat until all the fat is rendered and the bacon is lightly browned, 2 to 3 minutes. Add the oil, leek, and onion; cover and sweat until softened about 8 minutes. Stir in the flour and cook and additional 2 minutes, stirring constantly. Reduce the heat to low, and add the broth, potatoes, thyme and bay leaf. Simmer covered for 30 minutes. Stir in the corn puree and the remaining kernels, and simmer, uncovered for 3 minutes. Whisk in buttermilk and simmer until heated through, but do not boil. Season to taste with the salt pepper and cayenne. Remove the bay leaf before serving.

Anonymous Contribution

Mushroom Barley Soup

Ingredients: 3 cups fresh mushrooms, sliced 1/4 cup green pepper, chopped

3/4 cups quaker barley 3/4 tsp. ground sage

1 onion chopped

3/4 tsp. salt 5 cups broth

1 clove garlic, minced

2 tbsps. butter

Instructions: In a 3 quart covered saucepan, cook mushrooms, green pepper, onion and garlic in butter; about 5 minutes until tender. Stir in remaining ingredients and bring to boil. Reduce heat; cover and simmer 2 minutes or until the barley is tender.

The Kitchen of Ann Marie, New Philadelphia PA

Savor The Flavor

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