Corn Chowder [Dutch Oven]
Servings: 8 to 10
IngredientsPreparation
  • 4 slices bacon
  • 1/8 cup [30 mL] cooking oil
  • 1/2 cup [125 mL] chopped onion
  • 3 cups [750 mL] peeled potato dices
  • 3 cups [750 mL] chicken broth, divided
  • 1 cup [250 mL] finely chopped carrots
  • 1/2 teaspoon [2.5 mL] salt
  • 1/2 teaspoon [2.5 mL] pepper
  • 3 cups [750 mL] creamed corn
  • 1 cup [250 mL] finely chopped celery
  • 2 tablespoons [17.5 g] flour
  • 1 tablespoon [15 mL] cornstarch
  • 3 cups [750 mL] milk
  • Chopped parsley, to taste
  • Fry bacon slices into a Dutch oven until crisp; remove and crumble bacon slices, reserving drippings into Dutch oven.
  • Pour cooking oil into bacon drippings; melt chopped onion into hot fat.
  • Mix in potato dices, 2 cups [500 mL] of the chicken broth and finely chopped carrots; salt, pepper, then bring to a boil.
  • Lower heat, then mix in creamed corn and finely chopped celery.
  • Cover and simmer for 20 minutes, until tender.
  • Into a bowl, combine remaining 1 cup [250 mL] chicken broth, flour and cornstarch; stir into mixture, until thickened.
  • Stir in milk; check for seasonings.
  • Heat but do not boil.
  • Pour chowder into individual soup bowls.
  • Serve garnished with reserved crisp bacon crumbs, sprinkled with chopped parsley.