Corn Chowder With Conchigliette |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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this great tasting soup is chocked full of veggies and turkey to make a one pot meal add some crusty bread to go with this and it is filling and satisfying ............... Ingredients:
1- green bell pepper |
1- pound potatioes diced |
2- cups canned or frozen corn kernels |
1- onion chopped |
1- celery stick chopped |
1- bouquet garni |
2 1/2- cups chicken stock....... |
1 1/4- cups skimmed milk or 1% milk |
2- ounces of conchigliette .............pasta |
oil for frying......... |
6 ounces smoked turkey rashers strips diced |
salt and pepper to taste |
bread sticks or crusty bread to serve with soup.......... |
Directions:
1. seed the green pepper and dice it ...cover with boiling water and leave to stand for 2 minutes drain and rinse......
2. put the potatoes into a pan with the corn, onion, celery, diced paper, bouquet of garni and chicken stock.......
3. bring to a boil , then cover and simmer it for 20 minutes
4. add the milk and salt and peper
5. process half the soup in a food processor or blender and return it to the pan with the pasta...........simmer 10 minutes or until the pasta is aldente
6. heat the oil in a non-stick frying pan and quickly fry the turkey rashersfor 2- 3 minutes.
7. stir into the soup....ladle the soup into warmed bowls and serve with hot bread or bread sticks ..............
8. serve 6-8.........
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