*  Exported from  MasterCook  *
 
                     Ken’s East Bay Hotel Corn Chowder
 
 Recipe By     : Key Gourmet CD Rom
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups & Stews                    Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      slices        bacon -- cut up
    3      cups          potatoes -- peeled & cubed
    1      cup           celery -- chopped
    1      cup           carrots -- chopped (fine)
    3      cups          chicken broth -- divided
    3      cups          cream-style corn
      1/2  teaspoon      salt
      1/2  teaspoon      pepper
    3      cups          milk
                         Parsley -- chopped
      1/2  cup           onion -- chopped
    2      tablespoons   flour
    1      tablespoon    cornstarch
      1/8  cup           cooking oil
 
 Cook bacon in a Dutch oven until crisp; drain and set aside.  Cook onion in bac
 on drippings and oil until tender.  Add potatoes, 2 cups chicken broth, carrots
 , salt and pepper and bring to a boil.  Reduce heat and add cream corn and cele
 ry.  Cover and simmer for 20 minutes until tender.  In a bowl, combine 1 cup ch
 icken broth, flour and cornstarch; add to pot and cook until thickened.  Stir i
 n milk.  Heat but do not boil.  In serving bowls top with bacon and parsley.  S
 erves 8 to 10.
 
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