Chowder: Fennel Corn Chowder
Source of Recipe
Betsy Doane
Recipe Introduction
"This soup is a meal -- lunch or dinner. Serve it with Corn Muffins or sourdough bread and everyone will be happy. I usually make this soup when corn is in season, you can use frozen corn, but don't allow it to cook too long or it will get tough."
List of Ingredients
6 slices pepper bacon, diced
1 tablespoon vegetable oil
1 yellow onion, diced
1 large fennel bulb, diced
4 cloves garlic, chopped
1 tablespoon flour
4 cups Chicken Stock
4 large potatoes, diced
Kernels cut from 5 ears corn (about 2 cups)
1 cup heavy cream
1/4 cup cayenne sauce
Salt and black pepper to taste
Recipe
In a very large stockpot, cook diced bacon until crisp. Add vegetable oil and heat. Add onion, fennel, and garlic and saute until tender, about 2 minutes.
Add flour and stir while cooking for about 1 minute. Slowly add the chicken stock, whisking constantly to avoid lumps. Add diced potatoes and cook until barely tender.
Add corn and cream and bring to a boil. Season with cayenne sauce, salt, and pepper. Serve hot. Use less cayenne sauce if you want a less spicy soup.
Serves 6
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