Recipe by : Gloria Ristimaki

Makes 6-8 servings.

Ingredients:
6 slices bacon
2-3 stalks celery, sliced thinly
1/2 green pepper, diced
1 small onion, diced
2 potatoes, diced
3 tomatoes, skinned and diced
2-3 cups corn, fresh kernels or frozen niblets
1 pint of half and half
2 qts. chicken stock
5-6 tbs. instant chicken soup base
salt and pepper to taste

Instructions:
To make your chicken stock you need about 1 or 2 lbs. chicken pieces, legs, wings, necks or backs and about 2 1/2 qts. water. After you boil your chicken for a couple of hours, remove the chicken pieces and strain the broth. Remove the fat that floats to the top. Now you are ready to proceed. Dice the bacon and place in a large skillet to crisp and brown. Remove the cooked bacon from the skillet and drain on paper towel, reserving 2 tbs. of the bacon fat. Clean the skillet and put the reserved bacon fat in the pan and add the celery, green pepper and onion. Sauté slowly until the vegetables are soft, but not brown. In a large pot, put the chicken stock, bacon, sautéed vegetables and the diced potatoes. Simmer these together until the vegetables are tender. Add the diced tomatoes and corn. Simmer this another 30 minutes. Add the chicken soup base and the half and half. Using a roux , thicken your chowder to the consistency that you like.

Roux insturctions:
Equal amounts of flour and butter or margarine mixed together to a paste. Then stirred a bit at a time into the chowder.

Submitted_by : Gloria Ristimaki
City : Sudbury
State : Ontario
Country : Canada

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