Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Diced bacon* |
| 1 | Bay leaf |
| 1 medium | Onion |
| 1 teaspoon | Salt (to taste) |
| 1 medium | Leek ** |
| 1 pinch | Cayenne pepper |
| ½ cup | Celery -- diced |
| 4 tablespoons | Flour (Wondra) |
| ½ medium | Green Pepper |
| 2 cups | Milk |
| 1½ cup | Red potatoes -- diced |
| 2 cups | Corn -- frozen (fresh is |
| Bes | |
| 1 cup | Chicken broth (14.5 oz) |
| 1 tablespoon | Sherry** |
| ¼ cup | Water |
**Optional *Most recipes call for salt pork, but with the current prices I've been using bacon. It tastes better and costs about the same (even less salt). Brown bacon in 5 qt pot. Pour off all but about 1 Tb fat, drain bacon, reserve. In same pot add olive oil, onion, celery, green pepper, and (if desired) leek. Simmer until vegetables are translucent. Add reserved bacon, chicken broth and water. Simmer until potatoes are tender. Remove pot from heat. Mix flour with enough milk to turn into a smooth paste. Add remaining milk and pour slowly into pot, stirring constantly. Return to heat, add (optional) sherry and heat until flour thickens. Reduce heat and add corn, heating slowly until bubbly. serve with rolls, or garlic toast. I call this "born again" because it's not quite the same as classic Iowa corn chowder. Substituting clam juice for broth and adding clams makes this a wonderful clam chowder. Ron in Seattle Recipe By :
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