*  Exported from  MasterCook  *

                    Ken's East Bay Hotel Corn Chowder

Recipe By     : Key Gourmet CD Rom
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups & Stews                    Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      sl            Bacon -- cut up
   3      c             Potatoes -- peeled & cubed
   1      c             Celery -- chopped
   1      c             Carrots -- fine chopped
   3      c             Chicken broth -- divided
   3      c             Cream-style corn
     1/2  ts            Salt
     1/2  ts            Pepper
   3      c             Milk
                        Parsley -- chopped
     1/2  c             Onion -- chopped
   2      tb            Flour
   1      tb            Corn starch
     1/8  c             Cooking oil

Cook bacon in a Dutch oven until crisp; drain and set aside. Cook
onion in bacon drippings and oil until tender. Add potatoes, 2 cups
chicken broth, carrots, salt, and pepper and bring to a boil. Reduce
heat and add cream corn and celery. Cover and simmer for 20 minutes
until tender. In a bowl, combine 1 cup chicken broth, flour, and corn
starch; add to pot and cook until thickened. Stir in milk. Heat but
do not boil. In serving bowls top with bacon and parsley.

Yield: 8 Servings

Busted by Sooz


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