Corn Chowder 3

Posted by Penny Moline on Wednesday, November 2, 2011
I have several corn chowders that I like... here is one of them

Potatoes 2 1/4 pound
chicken Stock 4 quarts
Bacon chopped 8 ounces
Onions diced 12 ounces
Red Pepper 3 ounces
Flour 6 ounces
Butter 4 ounces
Thyme 1 Tablespoon
Bay leaf 1 each
Corn 3 pounds
Cream, milk or half and half 1 1/2 quarts
Salt and Pepper to taste
Parsley to garnish

Cook potatoes in stock and reserve.  Cook vegetabels with bacon until tender add butter.  Add flour for roux, cook until the starch taste is gone from the roux...think about a pie crust...it is made with fat and flour...and it is wonderful.  Cook your roux which is fat and flour until it has lost the starch taste that hits you in the back of your throat.  It should have an almost nutty flavor.  Add your stock, bay leaf and thyme bring to a simmer for 30 minutes.  Add corn and cooked potatoes, add cream.  Adjust seasoning to taste.

I like to serve with a 1/2 cup of grated cheddar cheesae in the bottom of my bowl then add my soup...nice for a cold day! with a slice of bread and a salad... you have a meal!

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Previous post: French Onion Soup

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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Corn Chowder 3

Posted by Penny Moline on Wednesday, November 2, 2011
I have several corn chowders that I like... here is one of them

Potatoes 2 1/4 pound
chicken Stock 4 quarts
Bacon chopped 8 ounces
Onions diced 12 ounces
Red Pepper 3 ounces
Flour 6 ounces
Butter 4 ounces
Thyme 1 Tablespoon
Bay leaf 1 each
Corn 3 pounds
Cream, milk or half and half 1 1/2 quarts
Salt and Pepper to taste
Parsley to garnish

Cook potatoes in stock and reserve.  Cook vegetabels with bacon until tender add butter.  Add flour for roux, cook until the starch taste is gone from the roux...think about a pie crust...it is made with fat and flour...and it is wonderful.  Cook your roux which is fat and flour until it has lost the starch taste that hits you in the back of your throat.  It should have an almost nutty flavor.  Add your stock, bay leaf and thyme bring to a simmer for 30 minutes.  Add corn and cooked potatoes, add cream.  Adjust seasoning to taste.

I like to serve with a 1/2 cup of grated cheddar cheesae in the bottom of my bowl then add my soup...nice for a cold day! with a slice of bread and a salad... you have a meal!

Next post: Cream of...
Previous post: French Onion Soup

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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