Corn Chowder

  Ed Hoffman profile   posted 04-13-98 
   Corn Chowder 

  6 slices Bacon -- cut into 2" pieces 
  1 medium Onion -- chopped fine 
  2 medium Celery Ribs -- chopped fine 
  8 cups Chicken Stock (Swanson) 
  1 each Bouque Garnie -- (see below) 
  1 bag Corn, Whole Kernal (16 oz. bag) 
  2 cans Creamed Corn (15 oz. can) 
  1/3 cup Butter or Margarine 
  1/3 cup Flour 
  1 1/2 cups Milk or Half & Half 
  1/2 teaspoon Nutmeg -- ground 
  Salt and Pepper -- to taste 

  ———— Bouquet Garni ———— 
  1 each Bay Leaf -- whole 
  2 tablespoons Thyme 
  10 each Parsley Stems 
  12 each Black Peppercorns 


In a large pot, cook bacon until crisp.  Remove bacon pieces to paper towels and set aside. Heat bacon fat and add celery and onion. Saute until tender, 7-10 minutes.

Add chicken stock and Bouquet Garni (tie together in cheesecloth) and heat to boiling. Reduce heat and simmer 10-12 minutes until vegetables are tender. Add frozen corn and cook until tender, 5-7 minutes.

Remove Bouquet Garni and discard. Add the creamed corn and mix well.

In a separate pan, prepare roux (melt margarine, add flour and cook for 2-4 minutes over medium heat to cook flour). Whisk the roux into the soup mixture and blend well until soup is thickened.

Add milk and season with nutmeg, salt, and pepper. Mix well, return bacon pieces to soup mixture, and heat through. Adjust seasonings to taste.

Serve with fresh cornbread.




 

 
 

 
  


 

Return to Mimi's Archive Page