<<Disclaimer:  Verify this information before applying it to your situation.>>
 
There has recently been a couple of threads in the cooking newsgroup on Corn
Chowders. Here are three recipes, for those consuming dairy products. Don W.
 
 
From: [log in to unmask] (Edward Beatty)
Newsgroups: rec.food.cooking
Subject: Recipe: Corn Chowder (2)
Date: 15 Sep 1995 08:57:15 -0400
 
Exported from: QBook version 1.00.14
 
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Title: Corn Chowder
 
4 to 5    ears corn
olive oil
mirepoix (leeks, onions, carrots, and celery)
basil
chicken stock
potatoes, diced
cream
smoked peppers
 
Cut corn off cob and dump into very hot olive oil. Cover and caramelize.
Add veggies and stock. Puree half and return to pot.
 
Add peppers and cream and simmer for 20 minutes. Add chicken or sausage to
make a stew.
 
Source: California Culinary Academy Winter Soups and Stews 10-10-92.
 
Serves 4.
 
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Title: Corn and Potato Chowder
 
1         teaspoon safflower oil
2         teaspoons dry sherry, or water
1-1/4     cups onion, finely chopped
1         cup carrot, thinly sliced
2         celery stalks, thinly sliced
1         bay leaf
2         cups red potatoes, cubed
1         cup vegetable stock
1         cup skim milk
1         cup fresh or frozen corn
cayenne to taste
nonfat plain yogurt for, garnish, optional
 
In a large, heavy saucepan, heat oil and sherry or water until bubbling.
Add onion and saute 5 minutes, stirring frequently to prevent browning.(If
mixture appears dry, add 1 to 2 tablespoons water.) Add carrot, celery,
bay leaf, potatoes and stock. Cover pan, bring to a boil and cook over
medium heat 10 to 15 minutes, or until potato is tender. Add milk and corn
and simmer 3 minutes, or until corn is tender.
 
Discard bay leaf. Puree 1 cup soup in a blender, then return to the pot.
Season with cayenne. If desired, garnish with a dollop of nonfat yogurt.
 
Serves 4.
 
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From: "Charis S. Gerbino" <[log in to unmask]>
Newsgroups: rec.food.cooking
Subject: Re: Wanted: Corn Chowder Recipe
Date: 16 Sep 1995 03:08:01 GMT
 
CORN CHOWDER from "Pictorial Review Standard Cookbook - Special 1931 Edition,"
The Pictorial Review Comoany, New York, 1931
 
1/4 pound fat salt pork
1 medium-sized onion
2 cups sliced potatoes
1 No. 2 can corn
1 quart milk
Salt, pepper
 
Dice salt pork and try out.  Add sliced onion and cook for five minutes,
stirring often to prevent burning.  Parboil potatoes for 5 minutes in boiling
water to cover, add to fat and cook until tender.  Add corn and scalded milk
and heat to the boiling point. Season to taste with salt and pepper.  Serves
10.
 
You might want to use half and half instead of milk to make it creamier, and
you could substitute something else for the salt pork flavor, maybe bacon.
Fresh or frozen corn is more flavorful than canned.