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Chef’s Recipe: Park Heffelfinger’s Memphis Blues Sausage and Corn Chowder

Tuesday, 23 October 2012 | Tags: , , , , ,

For a cookbook on southern home cooking, Park Heffelfinger, an expert on southern cooking himself, was our guest. Co-owner of the Memphis Blues restaurants, Park was so kind as to share one of his signature side dishes.

Cook Time: 50 minutes

Ingredients:

2 tbsp butter 
2 chopped smoked pork sausages 
1 chopped yellow onion 
1 chopped red pepper 
2 peeled and diced russett potatoes 
2 chopped ribs celery 
1 16 oz.can creamed corn 
1 16 oz.can corn kernels 
1 Tbsp white flour 
2 tbsp chopped parsley 
2 bay leaves 
Salt and pepper to taste 
1 liter chicken stock 
12 liter whipping cream

Directions:

Melt butter and sautee all ingredients except stock, cream, salt and pepper, canned corn and creamed corn.

After 10 minutes, add flour and stir for a further 10 min.

Add stock cream and both cans corn. Simmer 12 hour until potatoes are tender.

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