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New England Corn Chowder presented by Green Mountain Inn
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Ingredients
4 strips bacon, chopped
1 onion, chopped
1 cup celery, chopped
1/4 cup fresh parsley
2 large cans creamed corn
2 large cans whole corn
1/2 quart heavy cream
2 quarts milk
Salt and pepper to taste
6 drops of Tabasco hot pepper sauce
8 cups chicken or turkey stock
4 cups potatoes, cooked and diced
Roux (50% butter and 50% flour)
Saute the first three ingredients slowly, then add the remaining ingredients. Simmer for 45 minutes. Add potatoes and thicken with the butter and flour roux.
Serves: 12
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Green Mountain Inn
Stowe, Vermont
The perfect blend of modern comfort and classic elegance with unique guest rooms, luxury suites and village townhouses.
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Click here for pictures and information about the inn.
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