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Corn Chowder Recipe
6 slices bacon
2-3 stalks of celery, sliced thinly
2-3 large potatoes, peeled and diced
1/2 of a green pepper, diced
1 small onion, diced
3 tomatoes, skinned and diced
2-3 cups of corn, fresh kernels or frozen niblets
1 pint of half and half or milk
2 qts. chicken stock
5-6 tablespoons of chicken soup base (optional)
salt and pepper to taste
Procedure: Dice the bacon and place in a skillet to brown and crisp. Remove the cooked bacon from the skillet and drain on paper towel, reserving 2 tbsps. of fat in the pan and add the celery, green pepper and onion. Saute slowly until the vegetables are soft, but not brown. In a large pot, put the chicken stock, bacon, sauteed vegetables and the diced potatoes. Simmer these together until the vegetables are tender. Add the diced tomatoes and corn. Simmer this for 30 minutes. Add the chicken soup base, if using and the half and half. Using a roux, thicken your chowder to the consistency that you like. Roux: Equal amounts of flour and butter or margarine mixed together to a paste. Then stirred a bit at a time into the chowder until it is melted and the desired thickness is reached.
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