Ultra-pasteurized cream has been briefly heated at temperatures up to 300° to
kill the microorganisms that cause milk to sour. Because of this, it has a
longer shelf life, but doesn't whip as well and has a slightly cooked flavor.
If you accidentally over beat whipping cream so that it begins to turn buttery,
gently whisk in additional cream one tablespoon at a time. Don't beat it again
or you will be right back where you started.
Corn Chowder
2 medium size white potatoes cubed
6 - 8 strips bacon
1 medium onion chopped
1/2 C. green pepper chopped
1/2 C. celery chopped
1 can corn
1 can creamed corn
1 1/2 C. heavy cream
Fry bacon until crisp, in a Dutch oven. Crumble bacon and set aside. Add
potatoes, onions, green pepper and celery to the pan with the 1/2 of the bacon
grease. Saute for about 3 minutes. Cover with water and cook until tender, about
25 minutes.
Stir in corns and cream. Mix well and season with salt and pepper to taste.
Simmer for 15 minutes.
