Corn and Bacon Chowder

Ingredients – 8 gallons       

7 lbs –     Bacon, Cooked Crisp, save grease

1 bunch – Celery (minced)

1 ½ lbs – Onions (minced)

1 lb – Flour

15 lbs – Corn Kernels

1 lb – Chicken Base

10 quarts – Half and Half

3 gallons – Milk

¼ cup – Dried Thyme

½ cup – Fresh Chopped Parsley

2 tbsp – White Pepper

1 tbsp – Old Bay Seasoning

1 cup – Roasted Garlic Paste

1 lb – Unsalted Butter

Directions:

  1. Melt butter in large soup pot.
  2. Add bacon grease, onions, celery, and cook until all ingredients are soft
  3. Add chicken base and flour, and cook over low heat for 20 minutes until a thick roux is achieved
  4. Add remaining ingredients, but save 5 lbs of corn and puree.
  5. Add puree to chowder and cook soup until thickens, stirring frequently.

 

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