Recipe

Salem Tavern Corn Chowder Recipe


Salem Tavern Corn Chowder Recipe Recipediva / All my dishes
2 years, 2 months ago
Creamy and rich
Prep:15m Cook:45m Servings:4

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Ingredients
  • 1 1/2 pounds bacon, diced
  • 1/2 pound onion, diced
  • 3/4 cup flour
  • 10 3/4 cups chicken stock (or bouillon)
  • 4 cups creamed corn
  • Salt to taste
  • 1/2 tablespoon black pepper
  • Pinch oregano
  • 1 pound corn kernels, fresh or frozen
  • 1 pound potatoes, peeled, finely diced
  • 2 3/4 cups heavy cream
  • Hot-pepper sauce, to taste

Directions
  1. In large soup pot, sauté bacon and onion until onion is tender.
  2. Add flour and reduce heat to low. Cook, stirring, about
  3. 7 minutes. Do not allow flour to brown.
  4. Blend in stock, stirring well. Add creamed corn, salt, pepper
  5. and oregano.
  6. Bring soup to a boil. Add potatoes, reduce heat and simmer 15
  7. minutes, until potatoes are tender.
  8. Add corn and hot sauce. Taste for seasoning and adjust if
  9. necessary.
  10. Stir in cream, heat through and serve.
  11. Makes about 1 gallon.
  12. Source: Chef John Deschler, Salem Tavern

Not quite what you're looking for? See more Soup And Stew / Chowders
Comments

zena824 2 years, 2 months ago said:
Love the sound of this.....I can smell it now....awesome..

dixiejet 2 years, 2 months ago said:
I'm with zena...I can smell it already...it doesn't get much more comforting than this !

recipediva 2 years, 2 months ago said:
I CAN TASTE IT NOW.


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