New England Corn Chowder

By dyannucci

Ingredients

• You can prepare this a day ahead, too. Chill, then reheat just before serving. For a thicker chowder, increase butter and flour.
• Prep: 25 minutes Cook: about 1 hour
• 1 cup chopped celery (2 stalks)
• 1 medium onion, chopped (1/2 cup)
• 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 or turkey stock or two 14-oz. cans reduced-sodium chicken broth
• 1 cup whipping cream
• 3 –4 dashes bottled hot pepper sauce
• 4 cups cubed potatoes (about 1 1/4 lb.)
• 1/4 cup butter, softened
• 1/4 cup all-purpose flour
• 1/4 cup snipped fresh parsley
• Salt and ground black

Details

Servings 3
Adapted from countryhome.com

Preparation

Step 1

1. In a 6- to 8-quart Dutch oven cook celery, onion, and bacon over medium heat for 10 to 15 minutes or until vegetables are tender, stirring occasionally.

2. Add whole-kernel corn, cream-style corn, milk, stock, cream, and bottled hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Add potatoes; return to boiling. Reduce heat; simmer, covered, about 15 minutes more or until potatoes are tender.

3. Meanwhile, 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 and stir 1 minute more. Stir in parsley and season to taste with salt and black pepper. Makes 12 servings.