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New England Corn Chowder Recipe

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This recipe for New England Corn Chowder, by , is from Our Favorite Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, April 16, 2008


1 c. chopped celery
1 medium onion
2 slices chopped bacon
2 15-1/4 oz. cans whole kernel corn, drained
2 14-3/4 oz. cans cream style corn
4 c. milk
3 1/2 c. (2 14 oz. cans) chicken broth
1 c. whipping cream
3-4 dashes hot pepper sauce
4 c. cubed potatoes
1/4 c softened butter
1/4 c. flour
1/4 c. fresh parsley
salt and pepper.

In dutch oven, cook celery, onion and bacon over meidum heat until tender. Add corn, broth, mild, cream and hot pepper sauce. Bring to a boil and reduce heat. Simmer, covered for 30 min. Add potatoes and boil. Reduce heat and simmer covered for 15 min. more or until potatoes are tender. In small bowl, stir butter and flour until smooth. Add flour mixture to corn mixture. Cook and stir until thickened and bubbly. Cook and stir 1 min. more. Stir in parsley and season to taste with salt and pepper.




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