CORN CHOWDER BISQUE, ASHTON STYLE #152

     Clam chowder, fish chowder,potato chowder, and corn chowder,  are variations of the same type of cream soups. The following recipe is corn chowder bisque which is corn chowder that is whipped to a smooth soup using a standing mixer.  All of these recipes have their basis in New England including Massachusetts. I think you will like this recipe so please try it and let me know if you like it.
INGREDIENTS:
     1/2 lb of bacon or 3 oz of pork fat
     3 or 4 ears of corn off the cob
     4 medium potatoes peeled and cut
     into small squares
     2 cups heavy cream
     1/2  tsp cayenne pepper
     2 tbl spoons of Millers Soup base
     1 qt of water
     3 tab of flour
DIRECTIONS:
     1. fry bacon or salt pork in a lg fry pan
         until crisp
     2. add the onions and saute until slightly
         brown (set aside)
     3. add the 1/2 cup of virgin olive oil
         into the same pan    
.   4  peel 4 medium potatoes and cut them
         into into small squares and add to the
         pan; saute about 20 minutes until they
         are slightly brown (set aside)
    5. add the flour into the pan slowly and
        stir until well incorporated
    6. add the 2 tbl of chicken base and the
        cayenne pepper and stir until well
        incorportated
    7. add the corn from the cob and onions
       and stir until slightly brown
    8. add the water and stir until smooth
    9. add the cream and stir in until well
        incorporated
  10. add 1/2 the potatoes and stir in until well
        incorporated set the rest of potatos aside
  11. using a stand mixer (motor boat mixer)
        mix until smooth
  12. mix the rest of the potatos to the bisque and
        stir in
 1. this recipe will serve 4 to 6 people