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Iowa Corn Chowder Recipe

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This recipe for Iowa Corn Chowder, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Tuesday, April 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 slices bacon, diced
1lb. skinless, boneless chicken breast, cut into 1/2" cubes
3/4 C. finely chopped onion
3/4 C. finely chopped celery
4 C. chicken broth
4 C. whole kernal corn (fresh is best, but can also use canned or frozen)
2 C. diced potatoes
1/2 tsp. salt
1 C. heavy cream, whipping cream or Evaporated Milk
2 T. chopped fresh parsley
1/4 tsp. white pepper

Directions:
Directions:
In a dutch oven over medium heat, cook bacon until crisp. Remove with slotted spoon. Pour off all but 2 tablespoons of drippings. Add chicken, onion and celery. Cook 10 to 15 minutes or until tender, stirring frequently. Meanwhile, in a blender, combine 1 C. chicken broth and 2 cups corn. Blend on high speed until smooth, scraping sides occasionally. Into the dutch oven, stir pureed corn mixture, remaining corn kernals, potatoes, remaining chicken broth and salt. Bring to a boil over high heat, then reduce heat to low and simmer, partially covered 20 minutes or until potatoes are tender. Stir in cream, parsley and pepper, simmer 3 to 5 minutes, taste for seasoning and stir in bacon. Serve immediately. Makes 11 cups.

Personal Notes:
Personal Notes:
I substitute evaporated milk in most soup recipes that call for whipping cream or heavy cream -- it is less fattening and is just as good.

 

 

 

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