In a large soup pot, sauté the bacon until crisp. Pour off the grease.
Stirring frequently, add the celery, onions and carrot. Cook until
tender. Stir in the flour and cook for 2 to 3 minutes.
Pour stock slowly into vegetable mixture while stirring with a whisk
and scraping mixture from sides of the pot. Add the chicken, corn and
poultry seasoning. Stir in the cream, simmer 3 to 4 minutes and serve.
Serves 6 to 8.
|The Soup Chef presents ...
Chicken Corn Chowder
at The Fatted Café
4 strips of bacon, diced
1/2 cup of diced celery
1/2 cup of diced onion
1/2 cup of diced carrot
3 tablespoons of flour
1 quart of chicken stock
2 cups of diced cooked chicken
2 cups of cream style corn
1 cup of frozen corn kernels
1/2 teaspoon of poultry seasoning
1 cup of heavy cream at room temperature
Salt and pepper to taste
|This is the restaurant version.
Chef will soon simplify this!