Ken's East Bay Hotel Corn Chowder
By PutoPinoy on Sunday, May 31, 2009 At
Sunday, May 31, 2009
Ingredients:
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.
- 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
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.
Labels: Side-Dishes
