Salem Tavern Maryland Corn Chowder
1 1/2 pounds bacon, diced
1/2 pound onion, diced
3/4 cup flour
10 3/4 cups chicken stock (or bouillon)
4 cups creamed corn
Salt to taste
1/2 tablespoon black pepper
1 pound corn kernels, fresh or frozen
1 pound potatoes, peeled, finely diced
2 3/4 cups heavy cream
Hot-pepper sauce, to taste
In large soup pot, sauté bacon and onion until onion is tender. Add
flour and reduce heat to low. Cook, stirring, about 7 minutes. Do
not allow flour to brown.
Blend in stock, stirring well. Add creamed corn, salt, pepper and
Bring soup to a boil. Add potatoes, reduce heat and simmer 15
minutes, until potatoes are tender.
Add corn and hot sauce. Taste for seasoning and adjust if necessary.
Stir in cream, heat through and serve.
Makes about 1 gallon.
Source: Chef John Deschler,