Ken's east bay hotel corn chowder

8 servings

Ingredients

QuantityIngredient
4slicesBacon, cut up
3cupsPotatoes, peeled & cubed
1cupCelery, chopped
1cupCarrots, chopped (fine)
3cupsChicken broth, divided
3cupsCream-style corn
½teaspoonSalt
½teaspoonPepper
3cupsMilk Parsley, chopped
½cupOnion, chopped
2tablespoonsFlour
1tablespoonCornstarch
cupCooking oil

Directions

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