| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Warm up the chilly night with this chowder and fresh buttermilk bisquits.

New England Corn Chowder

8 ounces (1 1/2 cups) Canadian-style bacon, cubed
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/4 teaspoon basil leaves
1/4 teaspoon salt
1/8 teaspoon white pepper, ground
1 can (14 1/2 ounces) chicken broth
1/2 cup water
2 cups cubed, peeled potatoes
1 cup chopped carrots
1/2 cup sliced green onions
1 1/2 cups frozen whole kernel corn, unthawed
2 cups half-and-half

1. Melt butter in large saucepan over medium heat. Stir in flour, seasonings, chicken broth and water. Cook and stir until mixture thickens and boils.
2. Stir in potatoes, carrots and onions. Bring to a boil; simmer 5 to 10 minutes or until vegetables are crisp-tender.
3. Stir in corn, Canadian-style bacon and half-and-half. Cook until very hot but not boiling.

Makes 6 servings.

Nutrition Facts
Calories 348 calories
Protein 14 grams
Fat 20 grams
Sodium 1050 milligrams
Cholesterol 69 milligrams

Recipe provided courtesy of Pork, The Other White Meat.

||| Save this Recipe on Delicious |||