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Fall feast - corn chowder

Yield: 6 Servings

Ingredients:

• 1 ts Vegetable oil
• 3 sl Bacon chopped
• 1 sm Onion
• 1/2-inch dice
• 1 c New potatoes
• 1/2-in dice
• 1/2 c Celery
• 1/2-inch dice
• 1/2 c Green pepper
• 1/2-in dice
• 2 c Chicken stock
• 1 c Milk
• 1 tb Fresh thyme chopped or
• 1/2 ts dried thyme
• 2 c Corn
• 1/4 c Whipping ream
• 2 tb Fresh parsley

Instructions:

chopped Salt Pepper Hot pepper sauce On medium heat heat oil in pot and add bacon. When bacon has released its fat add onion and potatoes and saut for 2 minutes. Add celery and green pepper and saut another minute. Add stock and bring to boil. Add milk thyme and simmer together for 10 minutes or until vegetables are crisp-tender. If using ear of corn: with a knife slice corn kernels into bowl and reserve together with can corn liquid. Add corn to soup pot together with whipping cream and simmer for 5 minutes more or until corn is tender. Stir in parsley. Season well with salt pepper and hot pepper sauce [to taste]. Serve with semi-dry Riesling wine. Source: Food & Drink magazine Autumn 94 by Liquor Control Board of Ontario Canada. Article by Lucy Waverman Fall Feast menu: Fall Feast - Corn Chowder [above] Fall Feast - Pork Tenderloin with Fall Vegetables Fall Feast - Homestyle Potatoes Fall Feast - Pavlova [should be made ahead] [-=PAM=-] PA_Meadows@msn.com

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