Hearty Corn Chowder
Winter in the North Country is cold, and nothing warms you up body and soul like this hearty dish. It freezes well, so spend a free day making a large batch and tuck it away for a quick meal when your time is tight.
1/4 lb. salt pork or bacon, fried crisp and drained well
1 medium onion, diced and sautéed in pan drippings
1 large potato, diced and parboiled
2 cups whole kernel corn
2 cups creamed corn *
1 tsp. fresh minced basil (pinch dried)
2 cups milk or half and half
Salt and pepper to taste
Combine all ingredients in a saucepan and heat through. Do not boil. Serves 4 as a first course.
*To cream corn, place 2 cups kernel corn in a blender or food processor and pulse until semi-smooth.
If you want to freeze this soup for later use, do NOT add the milk until ready to heat and serve.
Shrimp Rockefeller Stuffed Mushrooms
Northeast Corner Herb Farm
185 Lake Nebo Road
Fort Anne, NY 12827