Corn Chowder (makes 1 Gallon)
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For vegetarian soup, substitute stock with water or vegetable stock and omit the bacon.
Ingredients
- Diced bacon 4 oz
- Onion, small diced 1 cup
- Celery, small diced 1 cup
- Green pepper, diced 1 cup
- Flour 4 oz
- Chicken stock 2 quarts
- Corn kernels 2#
- Potatoes, small diced 2#
- Bay leaf 1
- Heavy cream, heated up 1 pint
- Milk, scalded 1 pint
- Salt and pepper to taste
- Tabasco to taste
- Worcestershire sauce 1t
Instructions
- Render bacon in large pot
- Add onions, celery and peppers and cook until translucent
- Add flour and cook to make a blond roux
- Add stock gradually in stages, make sure to mix well to prevent lumps
- Simmer for 30-40 minutes
- Puree half of the corn and add to soup with the potatoes
- Add whole corn kernels and bay leaf and simmer until the corn and potatoes are tender
- Add cream and milk
- Remove bay leaf
- Adjust seasonings and serve