Salem Tavern Maryland Corn Chowder

Salem Tavern Maryland corn Chowder

salt to Taste
 * 1 1/2 Pounds bacon, Diced
 * 1/2 Pound onion, Diced
 * 3/4 Cup flour
 * 10 3/4 Cups chicken Stock (or Bouillon)
 * 4 Cups Creamed corn
 * 1/2 Tablespoon black Pepper

Pinch oregano
 * 1 Pound corn Kernels, Fresh or Frozen
 * 1 Pound potatoes, Peeled, Finely Diced
 * 2 3/4 Cups heavy Cream

Hot-pepper Sauce, to Taste

in Large Soup Pot, Saut? bacon And onion Until onion is Tender.Add flour And Reduce Heat to Low. Cook, Stirring, About
 * 7 Minutes. do Not Allow flour to Brown.

Blend in Stock, Stirring Well. Add Creamed corn, salt, pepperAnd oregano.

Bring Soup to a Boil. Add potatoes, Reduce Heat And Simmer 15Minutes, Until potatoes Are Tender.

Add corn And Hot Sauce. Taste For Seasoning And Adjust IfNecessary.

Stir in Cream, Heat Through And Serve.

Makes About 1 Gallon.

Enjoy.

contributed by

 * World Recipes Y-Group