(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.



Entertaining with Bluegrass Winners

Serves 10 To 12


• 2 tablespoons olive oil
• 5 stalks celery, diced
• 4 cloves garlic, peeled and roughly chopped
• 2 sprigs fresh thyme
• 4 cups fresh white corn kernels
• Salt and freshly ground black pepper to taste
• 10 cups chicken stock
• 2 cups heavy cream
• Grilled French bread croutons


~ Place oil in saucepot over medium heat. Add celery, garlic, and thyme. Cook until ingredients are soft, about 2 to 4 minutes. Do not brown.

~ Add corn, salt, and pepper. Cook for 2 minutes.

~ Add chicken stock and simmer for 15 minutes. Add heavy cream. Lower heat and cook gently for 5 minutes. Remove pot from heat.

~ Discard thyme. Pour half of the soup into a mixing bowl and puree with an immersion blender or regular blender.

~ Pour puree back into pot and adjust seasoning with additional salt and pepper.

~ Serve with grilled croutons.


  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages