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Thursday, October 21, 2010

Soup #9

Corn Chowder

2 slices of bacon
1/4 cup chopped onion
2 medium potato cubed
2 cups corn
1/2 cup chopped celery
1/2 teapoon salt
1/4 teaspoon pepper
2 cups chicken broth
2 tablespoon flour
2 cups milk

1. In a 3 quart saucepan fry bacon. Remove and save dripping. Crumble bacon and set aside.
2. Cook onion in bacon drippins until soft but not brown. Add potatoes, corn, celery, salt, pepper, and 1 and 1/2 cups chicken broth. Bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes.
3. Blend flour and remaining chicken broth. Add to vegetable mixture. Cook and stir until slightly thickened and bubbly. Reduce heat. Add milk. Heat thoroughly but not to boil. Top with crumbled bacon.

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