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Fall Feast - Corn Chowder

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      Title: FALL FEAST - CORN CHOWDER
 Categories: Vegetables, Soups
      Yield: 6 Servings
 
      1 ts Vegetable oil
      3 sl Bacon, chopped
      1 sm Onion, 1/2-inch dice
      1 c  New potatoes, 1/2-in dice
    1/2 c  Celery, 1/2-inch dice
    1/2 c  Green pepper, 1/2-in dice
      2 c  Chicken stock
      1 c  Milk
      1 tb Fresh thyme, chopped, or
           1/2 ts dried thyme
      2 c  Corn
    1/4 c  Whipping ream
      2 tb Fresh parsley, chopped
           Salt
           Pepper
           Hot pepper sauce
 
  On medium heat, heat oil in pot and add bacon. When bacon has
  released its fat, add onion and potatoes and saut for 2 minutes.
  
  Add celery and green pepper and saut another minute.
  
  Add stock and bring to boil. Add milk, thyme and simmer together for
  10 minutes or until vegetables are crisp-tender.
  
  If using ear of corn: with a knife, slice corn kernels into bowl and
  reserve together with can corn liquid. Add corn to soup pot, together
  with whipping cream, and simmer for 5 minutes more or until corn is
  tender.
  
  Stir in parsley. Season well with salt, pepper and hot pepper sauce
  [to taste].
  
  Serve with semi-dry Riesling wine.
  
  Source: Food & Drink magazine, Autumn 94, by Liquor Control Board of
  Ontario, Canada. Article by Lucy Waverman
  
  Fall Feast menu: Fall Feast - Corn Chowder [above] Fall Feast - Pork
  Tenderloin with Fall Vegetables Fall Feast - Homestyle Potatoes Fall
  Feast - Pavlova [should be made ahead]
  
      [-=PAM=-]   PA_Meadows@msn.com
 
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