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Pinch [[oregano]] |
Pinch [[oregano]] |
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* 1 Pound [[corn]] Kernels, Fresh or Frozen |
* 1 Pound [[corn]] Kernels, Fresh or Frozen |
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+ | * 1 Pound [[potato]]es, Peeled, Finely Diced |
* 2 3/4 Cups [[heavy Cream]] |
* 2 3/4 Cups [[heavy Cream]] |
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+ | Bring Soup to a Boil. Add [[potato]]es, Reduce Heat And Simmer 15Minutes, Until [[potato]]es Are Tender. |
Revision as of 11:46, 17 May 2010
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
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.