New England Corn Chowder

Got this from Country Home magazine
New England Corn Chowder
New England Corn Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    cup chopped celery

  • 1

    medium onion, chopped

  • 2

    slices bacon, chopped

  • 2

    15 1/4 oz cans whole kernel corn, drained

  • 2

    14 3/4 oz cans cream-style corn

  • 4

    cups milk

  • 3 1/2

    cups chicken stock

  • 1

    cup whipping cream

  • 3-4

    dashes bottled hot pepper sauce

  • 4

    cups cubed potatoes

  • 1/4

    cup butter, softened

  • 1/4

    cup all purpose flour

  • 1/4

    cup snipped fresh parsley

  • salt and ground black pepper

Directions

in 6-8 quart Dutch oven, cook celery, onion and bacon over medium heat for 10-15 minutes or until vegs. are tender. Add whole-kernel and cream-style corn, milk, stock, cream and hot sauce. Bring to boiling. Reduce heat. Simmer, covered, for 30 minutes. Add potatoes, return to boiling. Reduce heat, simmer, covered about 15 minutes or until potatoes are tender. In a small bowl stir together butter and flour until smooth. Add flour mixture to corn mixture. Cook and stir until thickened and bubbly. Cook 1 minute more. Stir in parsley and season to taste with salt and pepper.

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