Ken's east bay hotel corn chowder
8 servings
Ingredients
| Quantity | 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 |
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