The Proud Popover's Corn Chowder

There is an error in the original printed recipe in which the stock was omitted from the instructions. It was been corrected here.

Originally printed in the Milwaukee Sentinel, 1979.

2 ounces bacon ends and cuts
1/2 pound chopped onion
3 cups chicken stock
1/2 pound celery
6 ounces diced potatoes
1 pound, 4 ounces corn
1 3/4 ounces thick white sauce (see recipe)
2 teaspoons sugar

Cut bacon into 1/4-inch pieces. Place in steam kettle and cook until crisp. Add chopped onions and sauté with bacon in bacon fat. Add celery, potatoes, corn, and sugar. Cook mixture until vegetables are tender. Add white sauce, stir to coat. Add stock, bring to boil and lower temperature to simmer - 15 to 20 minutes. Makes 12 servings.

White Sauce
2 tablespoons butter
2 tablespoons flour
2 cups milk
1/4 teaspoon white pepper
1/2 teaspoon salt

Melt the butter over medium-low heat and blend in flour. Cook, stirring constantly with a wooden spoon, about 10 minutes. Do not allow to brown. Heat the milk almost to scalding in a separate pan. Pour half into the hot roux and blend until smooth, then blend in the remaining half. Add the white pepper and salt and simmer carefully for 15 minutes, never allowing to boil.


Popular Posts