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