Fox Ridge Corn Chowder Soup
This is an excellent complement to any wild game or bird dinner.
˝ Lb. Thick Sliced Bacon
Flour mix (as needed)
Fry bacon in pan until just done retain bacon grease. Not crispy, should still have some body left in bacon, remove and drain on paper towel
In same pan with remaining bacon grease, add flour under low heat and create a bacon roux. While grease is hot add flour and stir constantly as you add flour. Continue to stir and add flour until you create a light creamy brown thick gravy like substance. DO NOT BURN
Set aside for later use.
1 Lb. Bulk Pork Sausage, I prefer hot Italian sausage
˝ Cup Coarsely chopped onion
˝ Cup diced red bell pepper, I prefer to roast peppers on grill and peel off dark or burnt skin before dicing
˝ Cup brandy
˝ tsp. dried majoram
˝ tsp. dried rosemary
˝ tsp. basil
1 bay leaf
4 Cup of ˝” peeled, diced potatoes, Yukon Gold or Yellows are best.
3 Cup water
2 Tbs. chicken broth
6-8 Ears of fresh corn ( can use canned if needed )
I shuck the ears of corn and roast directly on the grill until tender over low heat. Once done I shave kernels off of cob and try to get a fair amount of cob pulp along with the kernels, this helps make to soup richer.
1 Cup Milk
2 Cups Heavy whipping cream
In a large soup pot over high heat, brown sausage. Drain off fat. Add onions, celery and bell pepper, and sauté until onions are transparent.
Add brandy and reduce until almost gone, about 2 minutes.
Add marjoram, rosemay, basil, bay leaf, potatoes, water, chicken base and corn. Reduce heat and simmer until potatoes are tender, about 10 minutes.
Add milk and whipping cream and bring to boil. Reduce heat to medium-low. Whisk in roux gradually, letting soup thicken to desired consistency ( you may have some roux left ). Season to taste with salt, pepper and poultry seasoning. Makes 6 t o8 servings.
As soup cooks, add
in
Bacon roux from above
Add salt and pepper to taste
Add poultry seasoning to taste