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.
Add corn and hot sauce. Taste for seasoning and adjust if necessary.
Stir in cream, heat through and serve.
Makes about 1 gallon.
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