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Corn Chowder
7 strips crispy bacon; diced
1/2 stick butter
1 large onion
1 medium bell pepper; chopped
2 cups celery; chopped
1 1/2 teaspoon salt
1 1/2 teaspoon pepper
1 teaspoon margarine
2 quarts water
9 cubes chicken bouillon
16 ounces frozen corn
8 to 9 potatoes; diced
1 carrot; finely grated
1 stick butter
8 tablespoons flour
1 quart half-and-half
In a large pot, brown bacon and half stick of butter; add onion, bell pepper and celery. Cook 12 minutes, stirring often. Add salt, pepper, 1 teaspoon margarine, water, bouillon, corn, potatoes and carrot. Bring to a boil; simmer 30 minutes.
In a medium pot, melt 1 stick butter and flour. Mix well. Add half-and-half; mix until creamy and smooth. Add to chowder and cook an additional 10 minutes.
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