NEW ENGLAND CORN CHOWDER
Serves 6
8 ounces (1 1/2 cups) Canadian-style bacon, cubed
1/4 cup butter or margarine
1/4 cup flour
1/4 teaspoon basil leaves
1/4 teaspoon salt
1/8 teaspoon white pepper, ground
1 can (14 1/2 oz.) 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
Cooking Directions
Melt butter in large saucepan over medium heat.
Stir in flour, seasonings, chicken broth and water.
Cook and stir until mixture thickens and boils.
Stir in potatoes, carrots and onions.
Bring to a boil; simmer 5-10 minutes or until vegetables are crisp-tender.
Stir in corn, Canadian-style bacon and half and half.
Cook until very hot but not boiling.
Serving Suggestions
Warm up the chilly night with this chowder and fresh buttermilk bisquits.
Nutrition Facts
Calories 335 calories; Protein 11 grams; Fat 20 grams; Sodium 879 milligrams; Cholesterol 65 milligrams; Saturated Fat 12 grams; Carbohydrates 29 grams; Fiber 3 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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