Title: New corn chowder, southern style
 Categories: Soups, Vegetables
      Yield: 8 servings
 
      4    Sprigs parsley
      1    Leek
    1/2    Carrot; cut lengthwise
      1    Stalk celery; chopped
    1/4    Bay leaf
      1 pn Sage
      1 pn Thyme
      2    Thick slices bacon, diced
      1 c  New corn pulp
    1/2 c  Onion; chopped fine
    1/2 c  Celery; chopped fine
      4 c  Chicken broth
    3/4 c  Raw potatoes; diced
  1 1/2 c  Tomatoes; peeled & chopped
      1 pn Cayenne pepper
    1/2 c  Heavy cream
      1 ts Cornstarch
 
    "The key to this delicious soup is to gently scrape the kernels off
  the corn cob with a table fork so the skins remain on the cob,
  leaving you with only the fresh pulp."
  
    Use a 12" square of cheesecloth to make a bouquet garni of the
  first 7 ingredients and set aside.  In a large saucepan over medium
  heat, first soften the bacon, then add the corn, onions, and celery
  and saute until tender, about 5 minutes.  Add the chicken broth,
  potatoes, tomatoes, and the bouquet garni. Bring to a boil, reduce
  heat and slow boil for 1 hour. Remove the bouquet garni.  Add the
  cayenne pepper.  Meanwhile, using your fingers, dissolve the
  cornstarch in heavy cream at room temperature.  Add cornstarch/cream
  mixture to soup and stir until heated through.
  
  This recipe comes from the A. T. &  S. F.  RR.
  
  FROM: DINING BY RAIL by James D. Porterfield.  Pub by St. Martin's
  Press of New York  - 1993.  ISBN 0-312-08768-3
  
  Shared by Robert Rostrup