Corn Chowder
Source of Recipe
"Nana" to Bubbe & Alex
2 cups water
1 large potato, cubed
1 bay leaf
1/4 teaspoon ground sage
1 teaspoon cumin seeds
1 medium-size white onion, finely chopped
3 tablespoons margarine, melted
3 tablespoons whole wheat flour
1 cup 2% milk
2 cups fresh or frozen corn
1 tablespoon minced fresh parsley or 1/2 tablespoon dried
1 tablespoon minced fresh chives or 1/2 tablespoon dried
1 teaspoon ground nutmeg
freshly ground white pepper, to taste
1/4 cup lemon juice
Use a 4 quart soup pot and begin the recipe by mixing together the water, potato, bay leaf, sage, and cumin seeds. Bring this to a low boil and cover, simmering until the potato is tender, usually about 10 to 15 minutes. Then strain the potato water into a separate bowl and set it aside.
Next, in a skillet, sauté the chopped onions in margarine until translucent. Then make a white sauce by adding the flour, mixing well. Stirring with a wire whisk, add the milk and cook over a low heat for about 1 minute until it starts to thicken.
Next combine the white sauce with the potatoes in the soup pot. Measure 2 cups reserved potato water and add to pot along with corn, chives, parsley, nutmeg, and pepper. Simmer the soup for about 10 minutes. Finally, stir in the lemon juice, remove the bay leaf, and serve.
This recipe makes enough for 4 to 6 servings
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