In article >, Kate Connally > wrote:
>Phred wrote:
[snip]
>> So what particular variation are you ladies so fond of, and can you
>> point me to the recipe, please? TIA.
>
>Here are some of my favorites. I've been making the
>Nebraska Corn Chowder for many years. The other 2 are
>recent acquisitions that I have tried and liked.

Thanks very much for these recommendations, Kate. (You're clearly a
most helpful contributor here, so I'll make a point of missing you
next time you go away. ;-)

>NEBRASKA CORN CHOWDER
>
>8 medium-sized ears of sweet corn, husked (or 2 cans or 2 boxes frozen,
>about 3-4 cups)
>¼ lb. salt pork, diced (or substitute slab bacon)
>2 medium-sized yellow onions, peeled and chopped
>2 small potatoes, peeled and cubed
>1 T. sugar
>½ t. paprika
>1 t. salt
>1/8 t. freshly ground pepper
>½ c. water
>2 c. milk
>2 c. light cream
>
>Cut the kernels off the cobs cream-style (make a deep cut down the
>center of each row of kernels with a sharp knife, then, using the knife,
>scrape the corn pulp and milk into a large bowl). Fry the salt pork in
>a large, heavy skillet until most of the drippings have cooked out and
>only crispy brown bits remain; lift the salt pork from the skillet with
>a slotted spoon and drain on paper towel. Pour all but 3 T. drippings
>from the skillet; add onions and potatoes and saute slowly until lightly
>browned, about 10 minutes. Add sugar, paprika, salt, pepper, and water,
>cover and simmer 10 minutes. Add corn, milk, cream, and browned salt
>pork, adjust heat so mixture bubbles gently, cover, and simmer 20
>minutes - do not allow to boil. Taste for salt and pepper and add more
>if needed. Ladle into soup plates and serve with good homemade bread
>and butter.
>
>CORN AND RED BELL PEPPER CHOWDER WITH KIELBASA
>
>2 lb. kielbasa, cut into slices and then halved
>1 cup chopped yellow onion
>2 cloves garlic, minced
>1 cup chopped red bell pepper
>½ tablespoon olive oil, if needed
>2 cups chicken stock or broth
>3 medium red potatoes (about 1 pound), unpeeled, cubed
>½ teaspoon salt
>1/8 teaspoon white pepper
>1½ cups corn kernels, fresh or frozen
>1 cup half-and-half
>¼ cup chopped parsley
>
>In a large Dutch oven over medium heat, combine sausage, onion, garlic,
>and bell pepper and saute until vegetables are tender, 6-7 minutes. Add
>oil, if needed. Add stock, potatoes, salt, and white pepper. Bring to a
>boil. Reduce heat to medium-low and cook, covered, until potatoes are
>tender, about 20 minutes. Add corn, half-and-half, and parsley and
>simmer, uncovered, until flavors are blended, about 10 minutes longer.
>Serves 4. (From the Big Book of Soups and Stews by Maryana Vollstedt)
>Note: To add more body to the soup, mash a few potato pieces with the
>back of a spoon against the side of the pan.
>
>CORN AND SAUSAGE CHOWDER
>
>1 lb. mild bulk sausage (I add ½ lb. of hot to it, too)
>1 large onion, chopped
>3 large potatoes, peeled and cubed
>2 tsp. salt or to taste
>½ tsp. pepper
>1 tsp. dried basil
>2 cups water
>1 17-oz. can of cream style corn
>1 16-oz. can whole kernel corn, drained
>1 12-oz. can evaporated milk
>
>Cook sausage in large pan for 5 minutes. Drain off fat. Put sausage
>into a soup kettle. Return 2 tbsp. of fat into a skillet and saute
>onions. Add onions, potatoes, salt, pepper, basil, and water to soup
>kettle. Cover and simmer for 15 minutes. Stir in corn and evaporated
>milk. Cover and cook on simmer for about 30-45 minutes. (The original
>recipe said to cover and heat thoroughly, but I like to cook it for
>awhile, as I like a thicker soup).


Cheers, Phred.

--
LID