Ken's East Bay Hotel Corn Chowder
Yield
8 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon
cut up |
|
| 3 | cups |
potatoes
peeled and cubed |
|
| 1 | cup |
celery
chopped |
|
| 1 | cup |
carrots
finely chopped |
|
| 3 | cups |
chicken broth
divided |
|
| 3 | cups |
corn
cream style |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 3 | cups |
milk
|
|
| 1 | x |
parsley leaves
chopped |
*
|
| ½ | cup |
onions
chopped |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | tablespoon |
cornstarch
|
|
| ⅛ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon
cut up |
|
| 7.1E+2 | ml |
potatoes
peeled and cubed |
|
| 237 | ml |
celery
chopped |
|
| 237 | ml |
carrots
finely chopped |
|
| 7.1E+2 | ml |
chicken broth
divided |
|
| 7.1E+2 | ml |
corn
cream style |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 7.1E+2 | ml |
milk
|
|
| 1 | x |
parsley leaves
chopped |
*
|
| 118 | ml |
onions
chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
vegetable 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.
