Salem Tavern Corn Chowder |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Creamy and rich Ingredients:
1 1/2 pounds bacon, diced |
1/2 pound onion, diced |
3/4 cup flour |
10 3/4 cups chicken stock (or bouillon) |
4 cups creamed corn |
salt to taste |
1/2 tablespoon black pepper |
pinch oregano |
1 pound corn kernels, fresh or frozen |
1 pound potatoes, peeled, finely diced |
2 3/4 cups heavy cream |
hot-pepper sauce, to taste |
Directions:
1. In large soup pot, sauté bacon and onion until onion is tender.
2. Add flour and reduce heat to low. Cook, stirring, about
3. 7 minutes. Do not allow flour to brown.
4. Blend in stock, stirring well. Add creamed corn, salt, pepper
5. and oregano.
6. Bring soup to a boil. Add potatoes, reduce heat and simmer 15
7. minutes, until potatoes are tender.
8. Add corn and hot sauce. Taste for seasoning and adjust if
9. necessary.
10. Stir in cream, heat through and serve.
11. Makes about 1 gallon.
12. Source: Chef John Deschler, Salem Tavern
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