SOUTHERN CORN CHOWDER
From a cookbook I picked up sometime ago. I've changed the instructions just slightly. You could always use the bacon drippings with the butter to sauté onion and celery.
Provided by True Texas
Categories Stew
Time 35m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Sauté onion and celery in butter in saucepan for several minutes or until limp.
- Stir in flour.
- Cook for 1 minute, stirring constantly.
- Blend in milk.
- Cook until mixture thickens, stirring constantly.
- Add celery, sugar, salt, white pepper and corn.
- Simmer covered over low heat for about 10 - 15 minutes.
- Stir 1 cup hot mixture into eggs; stir eggs into hot mixture.
- Add parsley.
- Heat to serving temperature. Do not boil.
- Sprinkle with bacon; garnish with celery leaves.
Nutrition Facts : Calories 606.6, Fat 35.1, SaturatedFat 17, Cholesterol 222.3, Sodium 1652.4, Carbohydrate 55.1, Fiber 5.1, Sugar 9.5, Protein 23.6
SOUTHERN CHOWDER
Make and share this Southern Chowder recipe from Food.com.
Provided by slr0509
Categories Chowders
Time 30m
Yield 14 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef and onion over medium heat.
- drain and add potatoe's water, salt and pepper. bring to a boil. reduce heat and and simmer for 15-20 minutes until potatoes are tender.
- stir in half and half, corn and parsley. slowly add sour cream.
Nutrition Facts : Calories 267.3, Fat 4.6, SaturatedFat 1.9, Cholesterol 24.4, Sodium 98.1, Carbohydrate 44.9, Fiber 4.9, Sugar 6.2, Protein 13.1
SOUTHERN STYLE CORN CHOWDER
This is wonderful when fresh corn is in season, but also good using 5 cups of thawed frozen kernels, cooked until tender. Originally from a February 1980 issue of Bon Apetit.Standing time not included in prep time.
Provided by Leslie in Texas
Categories Chowders
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cook salt pork in large skillet over low heat until 2 tablespoons fat have been rendered; remove any remaining solid pork.
- Add 2 tablespoons of butter to skillet and let melt.
- Increase heat to medium, add onion and saute until pale golden but not browned.
- Add green pepper and saute briefly until just tender but still bright green;remove from heat.
- Cook potatoes in enough boiling salted water to cover until potatoes are tender but still hold their shape;drain well.
- Combine milk and cream in large saucepan and heat slowly.
- When hot, add remaining ingredients except butter and bacon.
- Bring just to simmer, then remove from heat and let stand at least 3 hours to cool and thicken.
- Soup may be prepared to this point, covered and stored overnight in refrigerator.
- Just before serving, reheat soup gently.
- Carefully stir in remaining butter, being careful not to break or mash vegetables; thin with milk if desired.
- Pass bacon separately to garnish each serving.
Nutrition Facts : Calories 475.6, Fat 30.1, SaturatedFat 17.4, Cholesterol 90.2, Sodium 143.6, Carbohydrate 46.4, Fiber 5.7, Sugar 5.2, Protein 9.2
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