Warm up the chilly night
with this chowder and fresh buttermilk bisquits.
New
England Corn Chowder
- 8 ounces (1 1/2 cups)
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 white pepper, ground
1 can (14 1/2 ounces) 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, unthawed
2 cups half-and-half
- 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, Canadian-style
bacon and half-and-half. Cook until very hot but not boiling.
Makes 6 servings.
Recipe provided courtesy of Pork, The Other White
Meat.
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