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New England Corn Chowder Recipe

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This recipe for New England Corn Chowder is from Leanne's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup celery, chopped (approx. 2 stalks)
1 medium (1/2 cup) onion, chopped
2 slices bacon, chopped
1 (15 1/4 oz.) cans whole kernel corn, drained
2 (14 3/4 oz.) cans creamed corn
4 cups milk
3 1/2 cups chicken or turkey stock or 2 (14 oz.) cans low-sodium broth
1 cup heavy whipping cream
3-4 dashes hot sauce (or to taste)
4 cups (approx. 1 1/4 lbs.) potatoes, cubed
1/4 cup butter, softened
1/4 cup AP flour
Fresh parsley for garnish
Salt and pepper to taste
Directions:
Directions:
In a 6-8 quart Dutch oven, cook celery, onion and bacon over medium heat for 10-15 minutes or until veggies are tender. Add whole kernel corn, cream corn, milk, stock, cream and hot sauce. Bring to a boil and then reduce heat. Simmer covered for 30 minutes. Add potatoes and return to boiling. Reduce heat and simmer uncovered for about 15 minutes more or until the potatoes are tender.
Meanwhile, in a small bowl, stir together the flour and butter until smooth. Add the flour mixture to the corn mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in the parsley and season to taste with salt and pepper. (*For thicker chowder, increase the butter and flour amounts.)

 

 

 

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