International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Muesli






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > soups > farm stand corn chowder
from NY, US 8 ears of corn in husks 1 red bell pepper diced 1 Tbs olive oil 4 oz salt pork or diced bacon 2 leeks chopped ( white and green parts ) 1 sweet onion diced 6 cloves garlic minced 5 cups heavy cream 6 cups chicken stock 1 1/2 cups cilantro chopped 1 1/2 tsp salt 1 tsp pepper 1/4 to 1/2 tsp ground chipotle pepper or cayenne pepper 2 Tbs. lime juice Remove exterior husks from corn and grill with inner husks on grill till corn is caramelized. Grill pepper. Remove husks from corn and scrape corn into a bowl. Skin the roasted pepper and remove seeds and dice. In oil, sauté the pork or bacon, onion, garlic and leeks till just starting to brown. Remove from heat. In a blender puree half the corn with half the stock. To the pot add the pureed mixture, remaining stock , corn, cream, cilantro, bell pepper and salt and peppers. Simmer over medium heat 15 minutes. Stir in lime juice. Serves 6. Source: Bob Blumer Camp Cuisine.

Farm Stand Corn Chowder


SUBMITTED BY
list all recipes for SOUPS (322)
list all recipes by BUTTERFLYDOG (1134)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: stand
keyword: chowder
recipes for soups
recipes by butterflydog
Email Address:
(posted July 15, 2005)

from NY, US

8 ears of
corn in husks
1
red bell pepper diced
1 Tbs
olive oil
4 oz
salt pork or diced bacon
2 leeks chopped ( white and
green parts )
1
sweet onion diced
6 cloves
garlic minced
5 cups
heavy cream
6 cups
chicken stock
1 1/2 cups
cilantro chopped
1 1/2 tsp
salt
1 tsp pepper
1/4 to 1/2 tsp ground chipotle pepper or
cayenne pepper
2 Tbs.
lime juice

Remove exterior husks from
corn and grill with inner husks on grill till corn is caramelized. Grill pepper. Remove husks from corn and scrape corn into a bowl. Skin the roasted pepper and remove seeds and dice. In oil, sauté the pork or bacon, onion, garlic and leeks till just starting to brown. Remove from heat. In a blender puree half the corn with half the stock. To the
pot add the pureed mixture, remaining stock , corn, cream, cilantro, bell pepper and salt and peppers. Simmer over medium heat 15 minutes. Stir in lime juice. Serves 6.

Source: Bob Blumer Camp
Cuisine.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2019 SimpleSolutions Corporation. All Rights Reserved.