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Corn Chowder: Submitted by: Mandy Jackson | Date Added: 31 Oct 2011
Listed in: Soups

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Traduction (français > anglais)
1 12 oz box of whole kernel corn (341 ml)
5 slices (80 g) pancetta or bacon
1 tbsp. at the table of sunflower oil
1 large onion
3 medium potatoes
1 1 / 4 cup light cream (300 ml)
1 1 / 4 cup milk (300 ml)
To garnish: fresh parsley

Cooking Instructions

Heat 2 cups of water. Drain corn and mash to a paste thick, reserving some for garnish whole grains. Cut the pancetta or bacon into small pieces.

Heat oil in a saucepan. Fry the bacon until crisp and golden.

Peel and mince the onion. Peel the potatoes, wash and cut into cubes 1 / 4 inch (5 mm).

Drain the bacon. Add onion to their cooking fat and fry over high heat. Add the pureed corn, potatoes and boiling water. Cover and simmer 15 minutes.

Wash, dry and finely chop the parsley. Heat the light cream in a saucepan with the milk without boiling.

When the potatoes are cooked, but still in pieces, add the milk-cream mixture. Heat over low heat. Just before the preparation can to a boil, add the bacon. Salt and pepper. Garnish with whole grain corn and parsley and serve.

Makes 4 servings

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Corn Chowder
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