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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves 8

6 slices bacon
2-3 stalks of celery, sliced thinly
2-3 large potatoes, peeled and diced
1 small onion, diced
2 quarts chicken stock
1 cup of corn, fresh kernels or frozen niblets
1 cup canned creamed corn
1 pint of half and half or milk
1 tablespoon of chicken soup base (optional)
salt and pepper and hot pepper to taste

Dice the bacon and place in a skillet to brown and crisp. Remove the cooked bacon from the skillet and drain on paper towel, reserving 2 tablespoons of fat in the pan and add the celery and onion.
Saute slowly until the vegetables are soft, but not brown.
In a large pot, put the chicken stock, bacon, sauteed vegetables and the diced potatoes.
Simmer these together until the vegetables are tender. Add the corn and creamed corn.
Simmer this for 30 minutes. Add the chicken soup base, if using and the half and half.
Season to taste with salt and pepper. Using a roux, thicken your chowder to the consistency that you like.
Equal amounts of flour and butter mixed together to a paste. Then stirred a bit at a time into the chowder until it is melted and the desired thickness is reached.
The soup can also be pureed in a blender. Season with hot pepper sauce.
Garnish with corn kernels. Serve hot.

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