Corn Chowder

  • 8 slices of bacon
  • 1/2 cup celery
  • 1/2 cup onion
  • 1/4 cup red pepper (chopped)
  • 2 cups diced potatoes
  • 2 cups chicken broth
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • 3 tbsp flour
  • 1/2 cup cold milk
  • 1 1/2 cup hot milk
  • 2-3 cups frozen corn

Saute bacon and remove from pan.

Drain all bacon grease except for 1 tbsp. and add celery, onions, and red pepper. Cook until tender.

Add potatoes, chicken broth, bay leaf, paprika, salt and pepper. Bring to boil.

Reduce and simmer for 45 minutes.

In a small cup, use a wire whisk and blend flour and cold milk. Pour gradually into soup and mix for 3-5 minutes. Then add hot milk and corn.

Simmer until heated through – do not boil.

(6-8 servings)

 

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