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Salem Tavern Maryland Corn Chowder
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Salem Tavern Maryland [[corn]] Chowder
   
1 1/2 pounds bacon, diced
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1 1/2 pounds [[Bacon]], diced
1/2 pound onion, diced
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1/2 pound [[Onion]], diced
3/4 cup flour
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3/4 cup [[flour]]
10 3/4 cups chicken stock (or bouillon)
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10 3/4 cups [[chicken stock]] (or bouillon)
4 cups creamed corn
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4 cups creamed [[corn]]
Salt to taste
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[[salt]] to taste
1/2 tablespoon black pepper
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1/2 tablespoon [[black pepper]]
Pinch oregano
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Pinch [[oregano]]
1 pound corn kernels, fresh or frozen
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1 pound [[corn]] kernels, fresh or frozen
1 pound potatoes, peeled, finely diced
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1 pound [[potatoes]], peeled, finely diced
2 3/4 cups heavy cream
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2 3/4 cups [[heavy cream]]
Hot-pepper sauce, to taste
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Hot-[[pepper]] sauce, to taste
   
In large soup pot, saut� bacon and onion until onion is tender.
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In large soup pot, saut? [[Bacon]] and [[Onion]] until [[Onion]] is tender.
Add flour and reduce heat to low. Cook, stirring, about
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Add [[flour]] and reduce heat to low. Cook, stirring, about
7 minutes. Do not allow flour to brown.
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7 minutes. Do not allow [[flour]] to brown.
   
Blend in stock, stirring well. Add creamed corn, salt, pepper
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Blend in stock, stirring well. Add creamed [[corn]], [[salt]], [[pepper]]
and oregano.
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and [[oregano]].
   
Bring soup to a boil. Add potatoes, reduce heat and simmer 15
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Bring soup to a boil. Add [[potatoes]], reduce heat and simmer 15
minutes, until potatoes are tender.
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minutes, until [[potatoes]] are tender.
   
Add corn and hot sauce. Taste for seasoning and adjust if
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Add [[corn]] and hot sauce. Taste for seasoning and adjust if
 
necessary.
 
necessary.
   
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* [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group]
 
* [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group]
 
[[Category:world_recipes]]
 
[[Category:world_recipes]]
  +
{{Wikifiedrecipe}} [[Category:Pepper Recipes]] [[Category:Heavy cream Recipes]] [[Category:Chicken stock Recipes]] [[Category:Onion Recipes]] [[Category:Potato Recipes]] [[Category:Bacon Recipes]] [[Category:Oregano Recipes]] [[Category:Corn Recipes]] [[Category:Flour Recipes]] [[Category:Salt Recipes]]

Revision as of 07:23, February 22, 2007

Salem Tavern Maryland corn Chowder
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
salt to taste
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, pepper
and oregano.
Bring soup to a boil. Add  potatoes, reduce heat and simmer 15
minutes, until potatoes are  tender.
Add corn and hot sauce. Taste for seasoning and adjust if
necessary.
Stir in cream, heat through and serve.
Makes about 1  gallon.

Enjoy.

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