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LOCATION: Recipes >> Soups >> Corn Chowder 16

Print this Recipe    Corn Chowder 16

CORN CHOWDER

1/2 pkg bacon (about 6 slices
2 onions, chopped
2 cloves garlic, minced
4 med-lg potatoes (russets), washed, unpeeled, cut into chunks
5-6 cups strong chicken broth
1 1/2 to 2 cups corn kernels (or 2 cans)
1/2 c heavy or whipping cream
1/4 tsp celery salt
1/4 tsp paprika
1/2 tsp tabasco
dash worcestershire
salt and pepper to taste

Fry the bacon till crisp, remove bacon and drain, reserving grease.
Add onion and potatoes to reserved bacon grease, brown lightly,
add garlic, chicken broth and spices, then simmer till potatoes
are cooked through. Remove half of the potato mixture and blend
or mash up, then mix back in. Add cream, corn, and crumbled bacon,
and correct seasoning. If you want the soup thicker than the mashed
potatoes make it, you can use a roux.

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