Tuesday, June 18 2013, 11:48 AM MDT
Chef Bryan's Bacon and Corn Chowder
As Aired On November 29, 2012
Recipe Courtesy Chef Bryan Woolley
1/2 pound bacon, cut up
1 medium onion, chopped
2 stalks celery, chopped
3 medium size potatoes, peeled and diced
2 tablespoons roux (2 tbsp flour plus 2 tbsp butter mixed together)
4 cups milk
1 quart chicken stock
3 cups corn
Chopped fresh parsley
Salt and freshly cracked pepper to taste
1.) Cook bacon in a large stock pot.
2.) Place cooked bacon on a paper towel. Drain fat, reserving 3 tablespoons in pan. Sauté onion, diced potatoes, corn, and celery in bacon fat for about 2 minutes
3.) Pour in chicken stock and bring to a simmer. Simmer until vegetables are tender.
4.) Once vegetables are tender, pour in milk and flour mixture.
5.) Bring to a boil and allow the chowder to thicken. Continue cooking the chowder a few minutes more. Add cooked bacon.
6.) Sprinkle each serving with parsley and paprika.
(Copyright 2012 Sinclair Broadcasting Group.)