New England Corn Chowder
Warm up on a chilly night with this chowder and fresh Buttermilk Biscuits.
8 ounces (1 1/2 cups) ham or Canadian-style bacon, cubed
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/4 teaspoon basil leaves
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 (14.5-ounce) can chicken broth
1/2 cup water
2 cups cubed, peeled potatoes
1 cup chopped carrots
1/2 cup sliced green onions
1 1/2 cups frozen whole kernel corn
2 cups half-and-half (light cream)
- Melt butter in large saucepan over medium heat. Stir in flour, seasonings, chicken broth and water. Cook and stir until mixture thickens and boils.
- Stir in potatoes, carrots and onions. Bring to a boil; simmer 5 to 10 minutes or until vegetables are crisp-tender.
- Stir in corn, ham or Canadian-style bacon and half-and-half. Heat until very hot but not boiling.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.