Corn Chowder

By á-749

Ingredients

• 6 pieces bacon, sliced into thin slivers
• 2 cups onion, chopped
• 1 cup celery, chopped
• 1 cup carrots, diced
• 1/4 cup green bell pepper, finely chopped
• 1 1/2 tsps salt
• 1/2 tsp cayenne pepper
• 3/4 cup flour
• 8 cups chicken stock
• 3 bay leaves
• 3 cups new potatoes, diced
• 3 cups frozen corn
• 2 cups ham, diced
• 1 cup half & half
• 1/2 cup fresh flat leaf parsley, finely chopped
• tabasco sauce to taste
• 1 tsp worcestershire sauce

Preparation

Step 1

In a stock pot over med. heat, cook bacon until almost crisp. Stir in onions, celery, carrots, and bell pepper. Season vegetables with salt and cayenne, and saute 10 minutes or until tender. Stir in flour, cook and stir 5 minutes to fully cook flour. Slowly add chicken stock, whisking to dissolve any lumps. Add bay leaves, potatoes, corn, and ham. Cover pot and simmer 15 minutes or until potatoes are fork tender. Stir in half & half and parsley. Simmer another 5 minutes. Stir in tabasco sauce and worcestershire sauce. Remove bay leaves before serving.