1 t 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, 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] [-?M? PA_Meadows@msn.com