(POSTED: July 28, 2004)

Corn Chowder

Ingredients
1 lb. raw bacon - coarsely chopped
1 lrg. onion - minced
2 Tbls. butter
2/3 cup all-purpose flour
5 cups canned evaporated milk
3 cups 2% milk
5 med. potatoes - peeled, diced, boiled
1 can corn nibblets - drained
3 Tbls. brown sugar dissolved in 1/8 cup warm water
1/4 cup dried sweet basil
1/4 cup parsley flakes
5 bay leaves
salt and pepper - to taste

Directions
In a large pot, cook bacon and onion in butter until bacon is crispy.
-Stir in flour.
-Add canned milk, a cup at a time, slowly stirring after each cup is added. Stir in 2% milk the same way.
-Add remaining ingredients.
-Simmer, stirring constantly, until potatoes are tender and soup is thickened.

Notes: For variations, you can substitute clams for the corn to make clam chowder OR
 remove corn to make potato chowder. The possibilities are unlimited.



  Fruits de Mer with Roasted Garlic Aioli Appetizers
  Festive Salad Salads
  Sweet Potato Catfish with Andouille Cream Drizzle Cajun Cooking
  Tomato, Goat Cheese, & Onion Tart Side Dishes
  Grilled Tuna with Rosemary B.B.Q.
  Prince Edward Island Chowder Love Those Chefs
Home  |  About Us  |  Restaurants  |  Recipes  |  Facebook  |  Twitter  |  Newsletters  |  Tickets
Articles  |  Videos  |  Employment  |  Links  |  Advertising  |  Contact  |  Privacy  |  Sitemap
    © 2016 eDining.ca