Salem Tavern Corn Chowder
From
recipediva
17 years ago
How to make it
- In large soup pot, sauté bacon and onion until onion is tender.
- Add flour and reduce heat to low. Cook, stirring, about
- 7 minutes. Do not allow flour to brown.
- Blend in stock, stirring well. Add creamed corn, salt, pepper
- and oregano.
- Bring soup to a boil. Add potatoes, reduce heat and simmer 15
- minutes, until potatoes are tender.
- Add corn and hot sauce. Taste for seasoning and adjust if
- necessary.
- Stir in cream, heat through and serve.
- Makes about 1 gallon.
- Source: Chef John Deschler, Salem Tavern
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