Potato-Corn Chowder 2

Course : Chowders
Serves: 24
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8 ounces salt pork
1 1/2 cups onion
3/4 cup celery
1 cup flour
3 quarts chicken stock
1 pound potato
48 ounces creamed corn
6 cups milk
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon fresh ground white pepper
1/2 cup parsley

Preparation / Directions:

Cook the salt pork in a heavy saucepot, over a low flame, to render the fat add the onions and celery, cook until softened without browning add the flour, heat and stir to make a white roux slowly whisk in the stock, heat and whisk to a boil add the potatoes and simmer until tender stir in the creamed corn stir in heated milk and cream season to taste with salt and white pepper garnish with minced parsley serve hot


Nutritional Information:

233 Calories (kcal); 14g Total Fat; (52% calories from fat); 5g Protein; 22g Carbohydrate; 30mg Cholesterol; 1453mg Sodium

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