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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is one of the recipe ideas I got from one of my Dad's cookbooks, The Gold Book by Master Chef Louis P. DeGouy. I've updated it a bit so it is not exact from the book. Now, DH hates canned corn, but he eats this like food is going out of fashion! Read more ! As picky as he is, I know you all should love it! Enjoy! Ingredients:
1/2 cup of bacon, diced |
1 medium onion, chopped |
1 bay leaf |
5-6 sprigs of fresh parsley |
1 sprig of fresh thyme |
2 cups of hot water |
1 cup of potatoes, diced small |
1/4 cup of flour |
3/4 cup of chicken stock |
3 cans of mexicorn |
2 cups scalded half and half |
2 egg yolks slightly beaten |
1 tbs. butter |
dash of ground sage |
salt and pepper to taste |
garnish: finely chopped parsley or chives |
Directions:
1. In a soup pot brown the bacon, when enough grease has suitably covered the bottom of the pan add in the onion and cook for 2 - 3 minutes over a medim-low heat, stirring frequently.
2. Add one small bay leaf tied to the fresh sprigs of parsley and thyme.
3. Season with salt and pepper and a dash of ground sage.
4. Stir in cup of diced potatoes and two cups of hot water, cook until the potatoes are tender.
5. To thicken the mix, combine the flour and the chicken stock into a slurry and add to soup in pot, stirring until incorporated.
6. Add cans of corn and the scalded milk and stir well.
7. Bring contents of pot to a boil and then remove it from the heat and just before serving, stir in the egg yolks and add one tablespoon of butter.
8. Dust with finely chopped parsley or chives and sere very hot.
9. Enjoy!
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