Corn Chowder II

Recipe Ingredients

3		Bacon slices - finely diced
1		Onion - coarsely diced
1		Celery stalk - coarsely diced
3		Potatoes - peeled, diced (large)
2 cups	474ml	Chicken broth
1		Bay leaf
1/2 teaspoon	2.5ml	Salt
2 cups	474ml	Milk
1/2 cup	118ml	Light cream
2 cups	125g / 4.4oz	Corn kernels
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large saucepan, saute bacon over medium heat until browned, about 7 minutes. Add onion and cook until softened, about 5 minutes.

Add celery, potatoes, chicken broth, bay leaf and salt. Reduce heat to low, and simmer until potatoes are tender, about 20 to 30 minutes.

Add the milk to the soup and cook until very hot but not boiling. Slowly stir in light cream and corn kernels. Heat until very hot but not boiling. Season with lots of black pepper, and serve at once.

This recipe yields 4 servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.