Kens East Bay Hotel Corn Chowder Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 slice: Bacon, cut up
1/2 tsp: Pepper,
3 cup: Potatoes, peeled & cubed
3 cup: Milk,
1 cup: Celery, chopped
-Parsley, chopped
1 cup: Carrots, chopped, fine
1/2 cup: Onion, chopped
3 cup: Chicken broth, divided
2 tbsp: Flour,
3 cup: Cream-style corn,
1 tbsp: Cornstarch,
1/2 tsp: Salt,
1/8 cup: Cooking 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.
Submitted By MICHELLE BRUCE On 05-04-95
Source from luhu.jp
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.
Submitted By MICHELLE BRUCE On 05-04-95
Source from luhu.jp