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Sunday, February 5, 2012

Homemade Corn Chowder

This recipe comes from Alison's Pantry.

12-15 slices Daily's Pre-cooked Peppered Bacon (#2898)
1/2 cup chopped white onion (substitute dehydrated onion if desired (#1026))
1/2 cup chopped celery (substitute dehydrated celery if desired (#3232))
2 Tbsp. flour
4 1/2 cups milk
1 can cream style corn
3-4 medium sized potatoes, peeled and diced (approx. 1 1/2 to 2 cups)
1 cup Flame Roasted Sweet Corn, Peppers & Onions (#2742)
1 rounded tsp. AP Chicken Base (#1038)
More pepper if desired

Fry bacon to make of crumbling consistency. Add onion and celery to bacon fat and you may have to add 1 Tbsp. butter for sauteing. Add diced potatoes, milk, chicken soup base, cream style corn and flame roasted corn. Simmer until potatoes are tender. Make a thin paste of flour and water to thicken soup. Add right before serving. Then add bacon. If soup gets too thick, add more milk. Can be prepared in crock pot.

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