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Southern Corn Chowder
This recipe comes from former White House chef Henry Haller, who often made it for the Carter family. It freezes well and is wonderful to serve on wintry days but is a special summer delight.
1/4 pound bacon, diced
1 cup onions, finely chopped
3 cloves garlic, minced
1/2 cup celery, finely diced
1/4 cup red pepper, finely diced
1/4 cup green pepper, finely diced
1 tablespoon paprika
1/2 cup finely diced Idaho potato
1 tablespoon flour
1 bay leaf
6 cups chicken broth
1 cup (about two large ears) fresh corn cut from the cob
2 cups light cream or milk
2 tablespoons chopped parsley
Salt and pepper to taste
In a large, heavy soup pot, brown the bacon and add the onion. Saute until the onion is transparent. Add the garlic, and saute for two more minutes. Add peppers, potato and paprika. Cook another minute or two. Combine flour with a little of the chicken stock and add to the mixture with the bay leaf and remaining stock. Bring to a boil. Reduce heat and simmer 15 minutes. Add corn and simmer another 15 minutes. Season to taste. Add cream and parsley. Serves 6 to 8.
Thursday, June 29, 2000
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