Recipes around the world compilation

Ken's East Bay Hotel Corn Chowder

By PutoPinoy on Sunday, May 31, 2009 At Sunday, May 31, 2009

Ingredients:
  • 4 slices bacon, cut up
  • 3 c. potatoes, peeled & cubed
  • 1 c. celery, chopped
  • 1 c. carrots, chopped (fine)
  • 3 c. chicken broth, divided
  • 3 c. cream-style corn
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3 c. milk
  • Parsley, chopped
  • 1/2 c. onion, chopped
  • 2 tbsp. flour
  • 1 tbsp. cornstarch
  • 1/8 c. cooking oil
Procedure

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. Serves 8 to 10.

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