Esta es una exhibición prevé de cómo se va ver la receta de 'Pennsylvania Dutch Corn Chowder' imprimido.

Receta Pennsylvania Dutch Corn Chowder
by Global Cookbook

Pennsylvania Dutch Corn Chowder
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 4 c. shaker dry corn, or possibly fresh or possibly frzn corn kernels
  • 1/2 lb salt pork, diced
  • 3 c. minced yellow onion
  • 1 tsp celery salt
  • 1/2 tsp cayenne
  • 2 tsp chopped garlic
  • 3 c. , peeled diced potatoes (Russet)
  • 8 c. chicken stock
  • 1 c. lowfat milk
  • 1 c. heavy cream
  •     Salt & pepper
  • 1/2 c. minced green onion tops

Direcciones

  1. If using dry corn, place in a large bowl and cover with lukewarm water by 1 inch. Soak for 18 to 24 hrs. Drain well before using.
  2. In a large saucepan, cook the diced pork over medium-high heat till golden and the fat is rendered. Add in the onions, celery salt, and cayenne, and cook till onions are soft, about 4 min. Add in the garlic and bay leaf and cook, stirring, for 30 seconds. Add in the potatoes and liquid removed corn, and cook, stirring, for 1 minute. Add in the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, till the potatoes are tender, 20 to 25 min.
  3. Add in the lowfat milk and cream, and simmer for 5 min. Remove from the heat and throw away the bay leaf. Adjust the seasoning, to taste, with salt and freshly grnd black pepper.
  4. Ladle into soup bowls and garnish each serving with the green onions.