Ken's east bay hotel corn chowder

Yield: 8 servings

Measure Ingredient
4 slices Bacon, cut up
3 cups Potatoes, peeled & cubed
1 cup Celery, chopped
1 cup Carrots, chopped (fine)
3 cups Chicken broth, divided
3 cups Cream-style corn
½ teaspoon Salt
½ teaspoon Pepper
3 cups Milk Parsley, chopped
½ cup Onion, chopped
2 tablespoons Flour
1 tablespoon Cornstarch
⅛ cup Cooking oil

Cook bacon in a Dutch oven until crisp; drain and set aside. Cook onion in bacon drippings and oil until tender. Add potatoes, 2 cups chicken broth, carrots, salt and pepper and bring to a boil. Reduce heat and add cream corn and celery. Cover and simmer for 20 minutes until tender. In a bowl, combine 1 cup chicken broth, flour and cornstarch; add to pot and cook until thickened. Stir in milk. Heat but do not boil. In serving bowls top with bacon and parsley.

Submitted By MICHELLE BRUCE On 05-04-95

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