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