Tuesday, January 27, 2009
Many years ago, I started making corn chowder on cold wintery days when we were housebound. I always made a loaf of oatbread to go along with it. The two recipes go hand in hand. My family loves this combination and I've made it virtually unchanged all these years.
3 small potatoes peeled and cut in pieces
1 medium onion diced
2 stalks of celery chopped with leaves
3 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon white pepper
1 1/2 cups boiling water
1 chicken bouillon cube
2 cups milk
1 tin cream style corn
1 cup frozen corn or tinned corn
2 tablespoons fresh parsley chopped fine
In a large, heavy saucepan melt butter and add onion and celery. Stir and fry gently over medium heat. Add 1/2 cups boiling water and bouillon cube. Add diced potatoes. Season with salt and pepper. Cook uncovered until potatoes appear done by piercing with fork. Add 2 cups milk mixed with flour. Blend soup to ive it a refined texture. Serve hot. Garnish with fresh minced parsley.