Michigan Corn Chowder

Name: Michigan Corn Chowder
Ingredients: 1 quart good chicken stock; 1 stalk fresh lemongrass, chopped; 3 ears fresh corn; 1 sweet red pepper, seeded & chopped to size of corn kernels; 1 small onion chopped to size of corn kernels; Salt & pepper to taste; 1 teaspoon Italian parsley, chopped; 1 tablespoon heavy cream

8 ingredients

4 steps

Ingredients

1 quart good chicken stock
1 stalk fresh lemongrass, chopped
3 ears fresh corn
1 sweet red pepper, seeded & chopped to size of corn kernels
1 small onion chopped to size of corn kernels
Salt & pepper to taste
1 teaspoon Italian parsley, chopped
1 tablespoon heavy cream

Directions

1

Combine lemongrass and stock, simmer 20 minutes (until the stock is well-flavored). Strain the stock and reserve, discarding the lemongrass.
2

Cut kernels from cobs, then scrape the cobs with the edge of a knife to extract all the milky fluid from the base of the kernels.
3

Add corn (and liquid from the cobs), red pepper, and onions to stock, simmer until vegetables are tender.
4

Add cream and parsley, adjust seasoning, and serve, garnished with a sprig of Italian parsley.