Title: 660942 Ken's East Bay Hotel Corn Chowder
Categories: Soup Vegetable
Yield: 8 Servings
| 4 | sl | Bacon, cut up |
| 3 | c | Potatoes, peeled & cubed |
| 1 | c | Celery, chopped |
| 1 | c | Carrots, chopped (fine) |
| 3 | c | Chicken broth, divided |
| 3 | c | Cream-style corn |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 3 | c | Milk Parsley, chopped |
| 1/2 | c | Onion, chopped |
| 2 | tb | Flour |
| 1 | tb | Cornstarch |
| 1/8 | c | Cooking oil |
Cook bacon in a Dutch oven until crisp; drain and set aside. Cook onion in
bacon drippings and oil until tender. Add potatoes, 2 cups chicken broth,
carrots, salt and pepper and bring to a boil. Reduce heat and add cream
corn and celery. Cover and simmer for 20 minutes until tender. In a bowl,
combine 1 cup chicken broth, flour and cornstarch; add to pot and cook
until thickened. Stir in milk. Heat but do not boil. In serving bowls top
with bacon and parsley.