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Old Fashioned Pawtucket Corn Chowder


4 tablespoons vegetable oil
1 onion, diced
3 celery stalks and leaves, diced
3 potatoes, peeled and diced
2 tablespoons chopped parsley
2 teaspoons fresh savory, chopped
2 tablespoons flour
1 cup light cream
2 cups chicken broth
2 cups cooked turkey, diced
salt
fresh ground pepper
1 cup corn kernels (fresh or frozen)

Heat the oil in a large pot and stir in the onion and celery, continuing to stir for about 5 minutes, before adding the potatoes. Cover and cook over low heat for about 10 minutes, and stir in the herbs. Mix the flour with milk to make a thin paste, then add the milk and broth to the soup pot and bring to a boil. Simmer until the vegetables are tender but not mushy. Stir in the turkey and corn, and sprinkle lightly with salt and pepper to taste. Cook gently 5 minutes and serve very hot.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.