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Corn Chowder Category: Chicken/Soup Get More Recipes
Serves: 4 qts.

Preparation Time:
10 minutes

 Cooking Time: 30 minutes
Description: The bacon in the soup is a must. But if you don't care for the bacon, you can use any fat such as butter or margarine.
Ingredients Amount Variations
bacon 1/4 lb.  
onion, diced 1/2 lb.  
celery, diced 1/4 lb.  
green peppers, diced 1/4 lb.  
Chicken Redibase 3 Tablespoons Vegetable, Turkey, Seafood
water 2 quarts  
white pepper 1/2 teaspoon
thyme 1/2 teaspoon  
Tabasco Sauce 1/2 teaspoon  
corn, frozen 1 3/4 lb.  
potatoes, diced 1 1/2 lb.  
butter 1/4 lb.  
flour 3/8 cup  
heavy cream 3 cups  
     

Directions:
Melt butter in soup pot. Saute onion, celery, green peppers and bacon until bacon is crisp. Remove bacon to drain. Reserve the bacon.

Add water, Redibase, potatoes and seasoning. Bring to a boil and lower to a simmer. Simmer 10-12 minutes until the potatoes are done. Add corn.

In a separate pan, make roux. Melt the butter and add the flour. Stir.

Slowly pour roux into pot while stirring constantly. Cook 5 minutes to allow soup to thicken.

Add corn and cream. Allow to cook on a low heat for 10 minutes.

Adjust for salt & pepper. Serve.