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Corn Chowder Philadelphia Orchestra Cookbook Yield: 8 - 10 servings 4 slices bacon 4 medium green peppers, chopped 6 medium onions (yellow), chopped 1 14-ounce can cream style corn 2 cups chicken broth 1 cup whole milk 1 cup evaporated milk 1 Tbsp. butter 1 tsp. sugar 1½ Tbsp. flour 1¼ tsp. salt 2 shakes white pepper 2 shakes paprika 2 Tbsp. parsley Fry bacon, crumble and set aside. Fry chopped onions and peppers in bacon fat. Dissolve flour into ¼ cup chicken broth and add to rest of heated broth. Add corn, seasonings, bacon and heated milk. Top with butter, parsley and paprika just before serving. |
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