| In a large soup pot, sauté the bacon until crisp. Pour off the grease. Stirring frequently, add the celery, onions and carrot. Cook until tender. Stir in the flour and cook for 2 to 3 minutes. Pour stock slowly into vegetable mixture while stirring with a whisk and scraping mixture from sides of the pot. Add the chicken, corn and poultry seasoning. Stir in the cream, simmer 3 to 4 minutes and serve. Serves 6 to 8. |
| The Soup Chef presents ... Chicken Corn Chowder at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Soups | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
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| 4 strips of bacon, diced 1/2 cup of diced celery 1/2 cup of diced onion 1/2 cup of diced carrot 3 tablespoons of flour 1 quart of chicken stock 2 cups of diced cooked chicken 2 cups of cream style corn 1 cup of frozen corn kernels 1/2 teaspoon of poultry seasoning 1 cup of heavy cream at room temperature Salt and pepper to taste |
| This is the restaurant version. Chef will soon simplify this! |
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