* Exported from MasterCook *
Corn & Potato Chowder
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : chowder
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cans (10.5 oz) Campbell's chicken broth undiluted
1 large onion -- halved and sliced
2 large waxy potatoes -- 1/2" cubes
1 green bell pepper -- cut into 1/2" dice
1 can vacuum packed corn kernels -- do not drain
2 bay leaves
2 tsp gumbo file -- not optional south of Mason-Dixon
1/8 teaspoon black pepper
1 tsp dried parsley
1 pinch thyme leaves
1 pinch rubbed sage
1 dash Tabasco
2 TBS flour
2 TBS oil
Make a light roux of the oil and flour ; add the chicken broth and
seasonings . Bring to a boil ; When the broth begins to thicken , add the
vegetables. Return to boiling, reduce heat, and allow to simmer for about
an hour and a half .
My mother and I had this at The Chuckwagon Café in Georgetown, TX, one
afternoon when we were out driving around back in 1989. Sadly, The
Chuckwagon Café burned down in 2001.
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