Cooking Secrets California/Kathleen Devanna Fish 2000

Corn and Potato Chowder with Cheddar Cheese Fritters
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 2 hours N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 cups cake flour 1 Tbsps cornstarch 1 tsp baking powder
1/4 cup parsley, chopped 2 Tbsps white onion, grated salt and pepper to taste
3/4 cup water 1 tsp peanut oil 1 whole egg
3/4 cup water 1 tsp peanut oil 1 whole egg
1/2 cup cheddar cheese, grated 6 ears of corn (shave off kernels and save ears for stock) 1 cup carrots, chopped
1 cup onion, chopped 1 cup celery, chopped 3 Tbsps butter
5 cups chicken stock 2 cups heavy cream 4 russet potatoes, peeled, cut into 1/2" cubes
2 red peppers, roasted, skinned, peeled 1 cup fresh parsley leaves 1 qt vegetable oil for frying (heat to 325)



1 Prepare the fritter batter by mixing together the flour, cornstarch, baking powder, parsley and onion. Salt and pepper to taste.
2 Blend together the water, peanut oil, egg and cheddar cheese and fold into the dry ingredients. Mix well and let stand. This can be made up to 4 hours before using.
3 Cut up the shaved corn ears and mix the corn ears with the carrots, onions and celery.
4 Melt butter in heavy saucepan and add the vegetable mixture. Sweat over low heat for 10 minutes with cover on. Add chicken stock and cream and bring to a simmer. Reduce this mixture for 20 minutes. Strain through a sieve. Add diced potatoes and shaved corn to saucepan and pour the strained stock bake into pan. Let simmer for 5 minutes.
5 Dice the red pepper into 1" squares and add with the parsley leaves into the soup. Season to taste with salt and pepper.
6 Fry 2 fritters per serving in oil and place in center of individual soup bowls.

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