posted by Joy 04-18-99 5:12 PM
* Exported from MasterCook *
Corn Chowder
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Slices Bacon -- cut into 2" pieces
1 Medium Onion -- chopped fine
2 Medium Celery Ribs -- chopped fine
3 Cups Potatoes -- Peeled And Diced
8 Cups Chicken Stock (Swanson)
1 Bouque Garnie -- (see below)
1 Bag Corn -- Whole Kernal (16 oz.
bag)
2 Cans Creamed Corn (15 oz. each 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 to 10 minutes. Add potatoes, chicken stock and Bouquet Garni (tie bay leaf, thyme, parsley stems, and peppercorns together in cheesecloth) and heat to boiling.
Reduce heat and simmer 10-12 minutes until vegetables are tender. Add frozen whole kernel corn and cook until tender - 5-7 minutes.
Remove the Bouquet Garni and discard. Add the creamed corn and mix well.
In a separate pan, melt margarine, add flour, and cook for 2 - 4 minutes over medium heat to cook the flour.
Whisk the flour 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 corn bread.