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| Corn Chowder |
by Kent VillardThis hearty soup is not only delicious, but also pleasing to the eye. Its warm colors and enticing aroma make this a family favorite! Corn Chowder 4 slices bacon, cut into 1 inch strips 4 green onions, trimmed and chopped or 1 medium size yellow onion, peeled and chopped 1 medium sweet red or green pepper, cored, seeded and chopped 1 cup water 2 cups fresh sweet corn or 1-10 ounce package frozen whole kernel corn 2 cups half and half or milk 2 Tbsp minced parsley 1/4 tsp salt 1/8 tsp pepper Cook the bacon in a 2 quart saucepan over moderately hugh heat until crisp-about 5 minutes. Using a slotted spoon, remove the bacon to paper toweling to drain. Set aside. Pour all but 2 Tbsp of the bacon drippings from the pan, add the green onion and red pepper, and cook for 5 minutes over moderate heat, or until vegetables are soft. Add the water and corn, and simmer, covered, for 10 minutes. If you are using frozen corn, break up the block with a fork and cook for 5 minutes. Add the half and half and reheat, uncovered, to serving temperature. Do not let soup boil or it may curdle. Stir in the parsley, salt and black pepper. Sprinkle each serving with some of the reserved bacon. 
Pfaltzgraff Pistoulet Deep Soup/Cereal BowlTaking its inspiration from Jana Kolpen’s book about a French farmhouse, Pfaltzgraff Pistoulet tableware has a spontaneous rustic charm that enhances the pleasures of cooking, eating, and conversing. Crafted from durable stoneware, this deep soup/cereal bowl comes in handy for serving clam chowder for one or boiled red potatoes for two. The piece features a soft yellow exterior decorated with hand-painted sunflowers standing at attention. The interior is bright yellow, and a checked maroon rim adds lively contrast in color. Safe in the dishwasher, microwave, and freezer, the bowl measures 6 inches in diameter and stands 3-1/4 inches high. Pfaltzgraff includes a 3-year warranty against defects. --Emily Bedard List Price: $14.50 Our Price: $8.99 You Save: $5.51 (38%) (courtesy: Amazon.com) |
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About the Author: Kent Villard publishes a Weekly Recipe on his website, iChef.com. For more recipes, tips and hints visit http://www.ichef.com |
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Let's Get Cooking!
