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Ken's East Bay Hotel Corn Chowder
Recipe By : Key Gourmet CD Rom
Serving Size : 8 Preparation Time :0:00
Categories : Soups & Stews Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 slices bacon -- cut up
3 cups potatoes -- peeled & cubed
1 cup celery -- chopped
1 cup carrots -- chopped (fine)
3 cups chicken broth -- divided
3 cups cream-style corn
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups milk
Parsley -- chopped
1/2 cup onion -- chopped
2 tablespoons flour
1 tablespoon cornstarch
1/8 cup cooking oil
Cook bacon in a Dutch oven until crisp; drain and set aside. Cook onion in bac
on 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 cele
ry. Cover and simmer for 20 minutes until tender. In a bowl, combine 1 cup ch
icken broth, flour and cornstarch; add to pot and cook until thickened. Stir i
n milk. Heat but do not boil. In serving bowls top with bacon and parsley. S
erves 8 to 10.
busted by sooz
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