New England Corn Chowder

Warm up on a chilly night with this chowder and fresh Buttermilk Biscuits.

Recipe Ingredients:

8 ounces (1 1/2 cups) ham or 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 ground white pepper
1 (14.5-ounce) can 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
2 cups half-and-half (light cream)

Cooking Directions:

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, ham or Canadian-style bacon and half-and-half. Heat until very hot but not boiling.

Makes 6 servings.

Recipe and photograph provided courtesy of National Pork Board.