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Receta Corn-Mushroom Chowder
by Julia Ann Souders

Corn-Mushroom Chowder

A hearty soup good in the summer with fresh corn from the Farmer's Market. Roasted red peppers adds color and a sweet taste to the corn and button mushrooms.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6 3/4 cup

Va Bien Con: Sandwiches, cold salads

Ingredientes

  • 2 tablespoons butter
  • 1/3 cup onion, diced
  • 1 clove garlic, minced
  • 1/4 cup roasted red pepper, diced
  • 4 ounces canned button mushrooms, coarsely chopped
  • 2 cups fresh or frozen corn
  • 1 teaspoon Netta Belle's Choice Flavour-Enhnacer Spice Blend
  • 1 teaspoon sugar
  • 1 teaspoon dired parsley flakes or 1 tablespoon fresh parsley, minced
  • 2 cups chicken broth
  • 2 egg yolks, beaten
  • 1/2 cup heavy cream or 1/2 cup undiluted evaporated milk
  • 2 slices bacon, fried crisp and broken into pieces

Direcciones

  1. Prepare the roasted red peppers before starting the chowder.
  2. Mince and chop the vegetables to have ready to put into the soup.
  3. Melt the butter in a large sauce pan or Dutch oven.
  4. Add the onion and garlic, cooking onion until translucent.
  5. Add the roasted red peppers, mushrooms and corn.
  6. Cook for 3 minutes.
  7. Pour the chicken broth over the vegetables.
  8. Add netta Belle's Choice Flavour-Enhancer Spice blend, sugar and parsley.
  9. Stir to blend, cover and bring to a boil and simmer 15 minutes
  10. Add the milk to the soup, cover and cook for additional 5 minutes.
  11. Do not let soup boil.
  12. Pour 1 cup of the soup mixture into blender, mix a spoonful of hot soup into the beaten eggs to temper the eggs before adding eggs. to blender.
  13. Return the blended egg mixture to the pan and heat only until hot.
  14. Fry the bacon pieces until crisp, drain on towelling paper.
  15. Serve the bowls of soup with pieces of crisp bacon on top.