12.1.11

CORN CHOWDER


Corn chowder has a delicate flavour so go easy with the salt. You can always salt it at the table, but you cannot remove salt once it’s been added. Aim to under-salt. After the whipping cream is added serve at once. If you have to reheat it, keep a close watch so it won’t come to boil.

CORN CHOWDER
2 Tbsp olive oil
1/4 onion, diced
1/4 red pepper, diced
2 Tbsp flour
1 potato, diced
2 cups chicken stock
1/2 tsp dried parsley
salt and pepper to taste
1-1/2 cups frozen corn
1 cup milk
1/4 cup whipping cream

• Add 2 Tbsp olive oil to a medium pot on medium heat.
• Add the onions and sauté until almost soft.
• Add the diced red peppers and continue to sauté until onions are soft.
• Add the diced potatoes.
• Stir in the flour.
• Gradually add the chicken stock, stirring continuously.
• Add the dried parsley and season with salt and pepper.
• Heat 1 cup of milk in the microwave to boiling.
• Add the hot milk to the pot pouring through a small sieve to remove milk skin.
• Bring chowder to a slow simmer.
• Adjust salt if needed and stir in the whipping cream.
• Cover the pot and remove from heat.
• Let the chowder steep for 15 minutes before serving.
• Serves 4

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!