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Maryland Corn Chowder

Maryland Corn Chowder

From Salem Tavern.

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

Pinch oregano

1 pound corn kernels, fresh or frozen

1 pound potatoes, peeled, finely diced

2 3/4 cup heavy cream

Hot-pepper sauce, to taste

1. In large soup pot, saute 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 oregano.

2. 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.

3. Stir in cream, heat through and serve.

Makes about 1 gallon.