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LOCATION: Recipes >> Soups >> Corn Chowder 18

Print this Recipe    Corn Chowder 18

Corn Chowder
Yield 1 gallon

1/2 pound onions, diced
1/4 pound celery, diced
1/2 large green peppers, diced
1/4 pound bacon slices, diced
1/2 gallon chicken stock
1/2 teaspoon white pepper
1/2 teaspoon thyme
1/2 teaspoon Tabasco Sauce
1 3/4 pounds corn, Frozen
1 1/2 pounds potatoes, diced
1/4 pound butter
3/8 cup flour
3 cups heavy cream

Saute vegetables with bacon, browning slightly. Add stock, seasoning,
corn and potatoes. Make roux with flour and butter, cook 5 minutes.
Combine cream with roux and heat, stirring; combine with soup and
heat for 10-15 minutes.

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